Tip for having yeast bread rise in fridge

From the website, A Bread A Day.  Emphasis added.


[...I wanted to] see what would happen to the texture and flavor of the bread when fermented overnight in the refrigerator.  It’s a trick I use fairly often; for example, when I’ve started a bread, and suddenly need to run an errand, or plans change, or any number of similar changes to the schedule.  And to the best of my knowledge, the bread has not suffered as a result; it always seems to end up okay...  

[If] you need the extra time, don’t be afraid to stick you bowl of just-kneaded dough in the fridge for any length of time, up to about a day.  As long as you let it come back to room temperature before shaping it, you should have no problems with it affecting taste or texture....


The direct link is here.