My bread is retarded

A bad habit of mine in the past has been over-proving my bread dough. The result was generally that I had a wobbly dough which would start spreading as soon as I took it out of the proving basket, and gave me round, flat loaves. They still tasted good though.

Depending on how much time I have, I now usually retard the dough overnight in the fridge, letting it rise very, very slowly at a cold temperature. An advantage of this is that cold dough is easier to slash, for some reason that I don't yet understand. I baked a loaf this morning from just such dough (mostly white with a bit of spelt and rye) and the slashes opened up beautifully.

There's no photo because I have mislaid my camera and I will have eaten all the bread by the time I find it, so you'll just have to imagine it, or just trust me that it looks great.