The morning answer depends on one look: has it doubled?
The course overnight method runs: shape → freezer first to pause the yeast → transfer to the fridge in the evening, where 4-5°C runs a beautiful slow 12-14 hour ferment → morning. If the dough is doubled and passes the usual checks, it can bake right away - no mandatory warm-up, cold dough bakes fine and some crusty styles even prefer it. If it's NOT quite doubled yet, give it a short warm rest on the counter to finish the job, then bake.
So the fridge isn't just convenience - the slow ferment builds flavour a same-day proof can't, and it's your over-proofing insurance when preparing a day ahead. Cold is a gentler master than a warm kitchen.
Fresh bread at 8am, alarm intact. This method is most of the reason home bakers survive 🙂
