Retarding at shaping stage?
I noticed that a few sourdough recipes suggest retarding at the final shaping stage. Is there any particular reason for this? It seems to me that this would be a bad time to do it, because keeping it from drying out in the fridge using oiled plastic wrap etc would be a pain and it seems if you are not watching it could easily overproof.
If all is equal, could I simply retard on the second bulk rise and shape/ rise at room temperature?