Charles Perry > wrote in message =
...

> ... I have always retarded the dough to get the red/brown=20
> tone and blistered crust.

Had that been always true, you would have no inkling of how=20
it might be otherwise. =20

> Some claim better bread by refrigerating the dough, but=20
> I make a more modest claim that, for me, slower fermenting=20
> is better than faster.

Most modestly of all, I suggest that a short, warm fermentation, in=20
some or many respects, may have the same results as a longer=20
cooler fermentation. One of those would be the availability, for =20
Maillard browning, of sugars, which are depleted as fermentation=20
progresses towards completion.

---
DickA