If you retard, at what stage do you retard?
I almost always retard after final shaping. If it is a yeasted dough, then I put it in the refridgerator immediately after shaping lest it overprove. However, if it is a sourdough, I usually let it three quarter prove then retard. The following morning, I will often bake straight from the refridgerator. I like this method because if it is a wet dough, it firms up nicely in the fridge and doesn't slump on the peel. Scoring is easier, too. However, if the dough has not sufficiently proved, I will let it warm up to room temp and complete its proving. Sometimes this can take up to three hours.
I was wondering what other folk out there do and what their reasoning behind retarding at different stages.