Hi CJ, the original No Knead Sourdough Bread recipe does call for folding the dough (which will serve to deflate it) one last time before placing it in the refrigerator overnight, but PJ has deleted that step in her version. In both versions the dough is placed in bulk form in the refrigerator rather than shaping it and then placing it in the refrigerator in a basket for the final rise. I have made the orginal recipe and added an extra hour and an extra fold to the bulk fermentation time at room temperature, and then done the overnight shaped rise in the refrigerator in a very well-floured proofing basket (or a bowl lined with a very well-floured cloth). This method actually worked quite well, so if you're willing to use ripe starter and do the folding, you could try yet another version of this recipe!  

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