First, what a great site -- beginner's blog, forums, lots more. Since discovering this several weeks ago I have made bread better than I imagined possible. Thanks to you all!
First SD loaf not the prettiest, but meets family approval...
I've found my best approach is to refresh before work, mix and bulk fermentation after work, into the fridge overnight and final proving and baking the next evening. Some loaves have been better than others, and I think the critical factor is getting enough time into the bulk ferment. The fridge is simply too cold, so often I'm not getting enough flavour and texture development. When I go an extra couple of hours before the fridge I'm happier with the results, but I need sleep too.
I can see two possible routes: retard at a higher temp than the fridge, or use a smaller starter percentage so that I can leave the bulk ferment at room temp without going into the fridge. Anyone else solved this problem? I'm thinking of buying a wine fridge (can be set for anywhere from 7 to 18C), or else cutting my starter down from about 36%.