Retarding shaped loaves in the fridge, at 3 to 5 degrees Celsius, slows the yeast dramatically while enzymes keep working. The result is more sour, complex flavor and, just as usefully, a schedule you can bake whenever you like.
Retard after shaping and a short room-temperature proof: shape in the evening, refrigerate overnight, and bake cold from the fridge the next morning. Cold dough is also far easier to score, and a cold loaf handles a Dutch oven without sticking.
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Give the dough a real proof before the fridge; the retard is not a substitute for fermentation, only a pause. Underproofed dough stays underproofed, just colder and more sour.