does ciabatta benefit from fridge ferment

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normally an overnight bread for me, I wonder if there is any benefit in flavor or "eyes' from fridge time?

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I recently changed my fridge time from overnight (8h) to overnight+1d and I get noticeable better flavor. Just try it out, there is zero more work, only issue is fridge space ;-)

The kneader bowl is pretty much the most inefficient container to store dough. I now use a rectangular container, about A4 size and 8cm or so hight. 

I can put stuff on top, so space use is way better. Normal dough size for me is 600-700g