Refrigerate the bowl for 30 mins, so the yeast is slowed a bit. Then knock the dough down, I just use my
dough hook to quickly get the dough down. Pour the dough into a piece of plastic wrap (twice, or it will pop through), fold that rectangle over on itself then wrap it in plastic, weigh it down a bit (I put it in a bowl with another heavy glass bowl on top) and refrigerate overnight.