Yes, that's correct. Bread dough typically undergoes a process called fermentation, where yeast consumes sugars in the dough and produces carbon dioxide gas, causing the dough to rise. This rise is crucial for creating a light and airy texture in the final baked bread.
When you place bread dough in the fridge, the cold temperature slows down the activity of yeast, which can significantly hinder the fermentation process. As a result, the dough rises much more slowly or may not rise at all during this time.
However, there are certain bread recipes that call for slow fermentation in the fridge, usually for flavor development. This process is known as "retarding" the dough. In such cases, the recipe is specifically designed for this slow rise, and the dough is left in the fridge for an extended period, typically overnight or up to a few days. The long fermentation allows for the development of complex flavors in the bread.
But for most standard bread recipes, if you want the dough to rise properly, it's best to keep it in a warm, draft-free place until it has doubled in size. After that, you can shape it into the desired form and let it undergo a second rise before baking. Remember that factors such as the room temperature and the type and amount of yeast used can also influence how well the bread rises.