#6 . A warm fast rise or a long cool rise?
A bread dough that rises in a warm place rises more quickly than a bread dough that rises in a cool place. A faster rise will allow you to enjoy your bread much sooner, but you'll get a better flavor from a longer, slow rise.
Most bread recipes call for two rises. The first in a bowl and the second after shaping. If you have the time to refrigerate your dough overnight after shaping, go ahead. Then, the following day, pull the dough out, let it come to room temperature, and finish its rise before baking.
Knowing how to manipulate rising time can help if you suddenly get called away in the middle of your bread-baking day. As long as it is well covered, refrigerating the dough at any point before baking is perfectly acceptable. And it is much preferred over leaving the dough out on the counter to overproof.