Hi Leigh, so glad to hear you found this blog post helpful! In the case of the ABin5 recipes, I think their shape and watch method should work fine. These recipes normally call for the dough to go through an initial rise at room temperature, and can spend varying amounts of time in the refrigerator, so waiting for the dough to come up to the 72-75 degree range is probably not necessary, however, it probably wouldn't hurt to give it a little more time at room temperature. You might want to try a loose preshape at warm room temperature (45 minutes to an hour on a floured surface, with the dough covered well to prevent it from drying out. You could also add a fold halfway through this period if you want. I would then proceed to shaping and follow their 40 minute recommendations. Barb

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