Every recipe/formula I've read for a naturally leaven bread calls for the dough to ferment at room temp and for the shaped loaves to proof briefly at room temp and then retard in the fridge. Peter Reinhart even states that you should never refridgerate an unshaped dough. My question is: Why? From a timing point of view it sure would make my life easier if I could retard an unshaped dough for up to 12 hrs in the fridge and then proof shaped loaves for 3-4 hrs at room temp. As always, Thanks!