about that "rising in the fridge" bit

Mosker asked in the comments about the "second rising in the fridge" for bread dough.

It's pretty neat, although I'd not tried it before.  I recently read a couple of bread recipes that referred to an option of letting the dough rise in the fridge overnight.  Earlier this week, I tried it -- except I made the dough in the morning, put it in the fridge and tried to let it warm up enough to make fresh bread for dinner.  It does take a while to warm up, but it had risen while I was at work.  I liked the texture and the convenience of not having to worry about leaving the bread dough out to rise and it over rising. 

More resources on this:

• Baking911
• from New Mexico State U