just some information that seemed pertinent:
i've been reading peter reinhart's american pie, and pages 103-104, where he talks about the fermentation process, has led to me think that maybe it would be best to put the dough directly in the refrigerator, rather than let it rise, and then punch down and refrigerate. that is to say, if indeed it is the goal for bakers to "let enzyme activity draw out the maximum natural sugar converted trapped in the starchy carbohydrates while controlling the amount of sugar converted by the yeast," then it seems that the refrigerator would be the place for the dough to go right away (reinhart 104).
this also makes me wonder if perhaps, say, 90-100 degree water would, in conjunction with refrigeration, help retard the fermentation process as well, since that would slow down yeast activity, i should think. (that range of 90-100 i just arbitrarily pulled out of my head, and have no basis for choosing it other than it's cooler than 105-115 which is what i usually see called for. also, i could wholly wrongheaded in my idea of the correlation between water temp and yeast activity--i'm looking into that currently).