Storing bread dough before baking I'm looking to make a start in the world of baking bread, and have a quick question:

Once my dough is kneaded, proved and ready to go in the oven (i.e. in the tin) - does it need to be baked immediately, or can it be stored in the refrigerator overnight for example?
You can absolutely do that and in fact it will enhance the flavors of the baked bread and it is a recommended approach. 

The yeast activity is reduced in colder environments, so, your dough will not rise too much after cooling some time. However, it's best to de-gas your dough and let it rise in the fridge (although not as much as doubling) again until you decide to bake it.