Bread-Bakers v102.n034.6

It used to be quite common to start the bread dough in a wooden dough 
trough at night and let it rise over night. The difference was the house 
temperature which was usually quite cold as the fireplace was not kept 
burning all night. Doing the same in a refrigerator makes an exceptionally 
flavored and textured loaf as a rule.

Pat in Oregon