[jvkersch]

My bread has increased in quality so much by (a) mixing the ingredients (without the yeast, or with only a little bit of the sourdough starter) the night before (i.e. making a poolish), and (b) taking a full day to prepare: you knead a little, let it rest for a couple of hours, give it a few turns, rest, etc. As a result, the bread is much more flavorful, and the flavor is more delicate: not too sour, not too sweet, and you can chew it and feel the flavors develop.

[atomical]

My bread has much better flavor if I let the dough sit in the fridge for four days.

[cup-of-tea]

I've tried chilling dough but I've found the yeast never fully recovers and just won't give the rise I want in the oven. It's been a source of frustration because everyone else says it works!

[slow_donkey]

I do this also for time control. I can effectively bake whenever convenient if it's half dormant in the fridge.

[lostlogin]

Better oven rise too, and over rise is the best kind.