Chris’ recent experiments with overnight retarding of dough inspired me to try it for myself. Dough was made yesterday, and bulk fermented for about 6 hours. Shaped and laid into baskets, then each loaf was placed into a large freezer bag, sealed up, and put into the fridge overnight. There was very little rise at all overnight, which worried me somewhat. I baked them straight out of the fridge (no warming up) in a hot oven. Results were pretty good – loaf doesn’t look all that different on the outside to my usual loaves, but there are some nice holes inside, and a lovely complex flavour to the bread. Will definitely do this again!