I have been going over some of the discussions on this board and I find many things very interesting!
In one of the discussions on how to regulate the "sour" in sourdoughs..
I found some very interesting ideas on how you let the starter sour longer before making bread and how you can leave the dough ferment more after the kneading process but before forming your loaves.
Do you know how that would translate for the dough shaped and left in the fridge overnight? After I form my dough with a dough machine, I leave it in the bowl to proof for 6 - 8 hours. Then I form loaves, put them into proofing bowls, and let them sit 1/2 hour to 1 hour then I refrigerate them. Next morning they are warmed up for 1 - 3 hours and then baked. If I were to try a bread with a softer dough, and I wanted it to sit up higher during baking, how could I change my technique to do this? Am I making sense?