Hi Barb, thank you so much for this incredibly helpful article! I had a follow up question about dough temperature after overnight fridge proofing. When I took my dough out of the fridge this morning, it was at 52 degrees -- but had risen nicely overnight.

I have been letting it get to room temperature and it's been almost 3 hours, and now it's only at about 64 degrees and definitely a bit deflated compared to when it first came out.

What should I look for when I'm making a decision about when to punch/fold the dough after it's been in the fridge? Is there a minimum temperature I should look for? When it starts to deflate instead of rise?
Thank you for your help!

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