In France between the Wars a law was introduced stopping night time work and limiting the working day to eight hours.
This put baking into a bit of a tizzy. How could they have freshly baked bread first thing in the morning?
The great baker Bernard Ganachaud revived and promoted a solution. The dough was made the day before and then refrigerated either in bulk or for proving. First thing in the morning the proofed loaves we put straight into the oven.
This method is still common practice in France as it allows bakers to bake bread a few times each day so that customers get freshly baked bread whatever time they go to the bakery.
They also saw that the cold fermentation developed better flavour to their breads than did using a poolish.
Charlie over at Chain Baker started using cold bulk fermentation and was so impressed with the flavour improvement that he stopped using poolish and switched to cold fermentation instead.
Here are some videos where he explores the topic and and explains how it's done.
Long Bulk Fermentation vs Preferment | What is the Difference?
Which is the Best Slow Fermentation Method? Cold vs Room Temperature Compared
Is It Worth Adding a Pre-Ferment When Cold Fermenting Bread Dough?
However, using cold fermentation will never develop the bread flavour as well as using a natural leaven.
Here is Charlie explaining how to use a Pâte Fermentée, or Old Dough. It is the easiest way to use a natural leaven and it is still used in some French Bakery's to this day. This method is so easy to use.
How to Use Pâte Fermentée (Old Dough) | Full Detailed Pre-ferment Guide
Home baked bread twice a day anyone?