Any. Bringing down the temperature keeps the dough firmness and its ingredients consistency holding perfectly together. Just not frozen solid–that might ruin some dough recipes. A warm dough can start to melt, get runny, or liquify its ingredients (butter, oil, chopped fruit).
Fridge or freezer? Not sure how chill is used in English related to coking/ baking
Any. Bringing down the temperature keeps the dough firmness and its ingredients consistency holding perfectly together. Just not frozen solid–that might ruin some dough recipes. A warm dough can start to melt, get runny, or liquify its ingredients (butter, oil, chopped fruit).