Slow rise in the fridge - always recommended. And the reasons for this recommendation are: Our flour (flexible) contains a rich variety of water-soluble fibers. Different purposes and properties for each type of fiber, but all of them together, are supposed to simulate the properties of gluten, which are flexibility, aroma, shelf life and liquid absorption. Those whose purpose is to absorb liquids and store them to be released during baking are slower in their action than the yeasts which, as mentioned, also use the liquids in the dough but for a different purpose. Since the cooling slows down the activity of the yeast but does not affect the activity of the fibers - we create a kind of balance. Contribution to the taste and texture - during the delay, the yeast develops organic acids and alcohol and these contribute to the taste and texture, but for those who do not like this contribution, I would recommend using a little less sugar to slow down the activity of the yeast or add the yeast about half an hour after preparing the dough and from that point start the rising. Rises in refrigeration regardless of yeast - when the dough is low in liquid but rich in butter/yolks (brioche). Here the cooling comes to stabilize the dough through the solidification of the fat and allow the absorption of the liquids present, even if in a small amount, in these ingredients.