Understanding fermenting/retarding/final rise in Hamelman's Cinnamon Raisin Oatmeal Bread
I'm working through Hamelman's Cinnamon Raising Oatmeal bread. In the beginning of the chapter he talks about retarding the loaves overnight. He says you can mix the dough, let it rise for 30-60 min, fold, and then regridgerate, degassing a few times over the next few hours. Then in the morning you take out the bread, shape it and let it rise, then bake.
I'm getting confused with the morning steps. Why retard the dough before dividing and shaping it? Is there a reason to do the bulk ferment in the fridge? Or can I just do the normal bulk ferment for 2 hours, divide and then put it in the fridge overnight. And if I do do I bake it straight out of the fridge? or do I let it warm up a bit???
I just seem to be getting lost in those details some.