For production schedules, I have been varying whether I let the bread rise on final fermentation at room temp or use the fridge to do the final fermentation overnight.  For taste, I prefer fermenting overnight in the fridge.  While baking though, the crust gets small spots.   When I let the bread rise the counter at room temp instead, there are no spots.  It is not recipe specific because it happens on all of the breads I bake.  It also happens regardless of egg wash or steaming.  I assume it has something to do with the fridge.  The bread is in the fridge for 12- 16 before baking.  Is this too long? Any other suggestions to try?  Thanks!