I have a question about step 6 on the recipe "Ima's Challah" from Rivka. It says:
"Split the dough into two equal pieces. Set each in a large oiled bowl, cover both bowls with plastic wrap or a damp towel, and let rise at room temperature until doubled in size. If using white flour, this should take about 2-2.5 hours. If using white whole wheat, it will take closer to 3.5 or 4. Feel free to let the dough rise in the refrigerator overnight instead; if you do this, be sure to set out the dough in plenty of time before shaping, so it can come to room temperature." Can anyone give me a bit more information about letting the dough rise in the refrigerator overnight? Is it just exactly what it sounds like? I'm not great with breads (trying to improve!) and I'm not familiar with this technique, I always thought dough had to rise somewhere warm. Is there anything special I need to know?