I made a double batch of bread dough last week. I saved part of the dough thinking I would bake again later in the week.Never got around to it. So yesterday I took the dough out of the fridge, knocked it down, gave it a quick knead and left it to come to room temperature and rise again.
The long cold fermentation (7 days) made for the best crust.
Thin in the middle with a wonderful light, airy, chewy outer crust. The cold fermentation also really enhances the flavour and the texture of the bread.