cold fermentation of dough versus shaped loaves
I'm wondering what the difference is, if any, between retarded fermentation in the fridge of dough vs shaped loaves. I bake directly on tiles in the oven and have occasionally retarded loaves proofing in baskets in the fridge. I've also put the dough in the fridge overnight during bulk fermentation, taken it out and proofed loaves at room temp. Is there any difference in flavor or otherwise? What do you consider when deciding when to put it in the fridge? I'm asking because I'm thinking about a shape that would be difficult to transfer from a baking sheet to the peel, where the recipe calls for proofing the loaves in the fridge.
Thanks for all your expertise,