I had something come up right before I was about to bake this weekend, so I had to put everything on hold until later.
64% hydration, 3% active starter. 20 hr bulk room temp fermentation (~72°). Balled about 3 hours RT then put the whole flat into the fridge until I could come back to bake about 5 hours later. Normally, these dough balls would have been completely blown out and over fermented by the time I got to them if I left them at RT. The fridge slowed them down perfectly, the balls didn't merge together in the dough tray. I let them warm up for about a half hour at 70° while my LBE warmed up. When I stretched them, they were still a little cold and tricky to open up. Not a deal breaker, but took some getting used to on the first couple. After shaping they had the tell tale signs of little dough air bubbles all over the skins. These were some of the best tasting and best oven spring pies I've made in a while. I was skeptical of the fridge retarding, but it worked great. Granted, it was a short-ish retarding, but it worked great and extended my service window. No pics as I was baking in the middle of the night, but they were great.