Hi Antoinette, usually when you're planning to refrigerate your dough overnight you'll want to aim for a DDT of 75-76°F, since you don't want to encourage too rapid of a fermentation process, however anything in the 75-78 degree range will still work. A very warm dough is not likely to fair as well when you extend the fermentation process, since it will take some time for the dough to cool down and may be more likely to over-proof in the refrigerator. Barb

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