Quick question. The first time I did this I made the mistake of immediately cutting the dough as it came out of the refrigerator. I realized that I needed to let it come to room temperature before dividing it. This time I waited two hours before doing so, but it still seems as if the dough is not proofing as much as it needs to the second time. Is it as simple as that I need to wait longer before dividing the dough to make sure it is room temperature?

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