Well, this time I did a little experimenting. Here are the stats: I did 4 1/2 hours of bulk fermentation, a 40min bench rest, and then popped the shaped loaves into the fridge at 10pm last night. This morning I took them out of the fridge at 7:10am and had them in the 500 degree oven by 7:30am. That means they were retarding for 9 1/2 hours. The proofed loaves were much easier to handle because they had a skin on them that was not conducive to letting the gases escape.
I used a different slash pattern–three parallel. One loaf had no ears–just very flat. Since they came from the fridge, I baked 20min w/lids on, then removed covers and did 25min more. They did not have the usual color, so increased time to for additional 7min and removed from the oven.
And here is what I found when I sliced the uglier one open :-0 Forget tunnels! These are CAVES!:
And the taste? Not noticeably more sour. Hmmmmmm. I would like to develop a bread-baking schedule that allows me to produce quality loaves during the week. That means I will have to span two days AND use the refrigerator. (I am mostly motivated to use the starter so I am not just feeding another child!)