Hi Lena! If you're going to do the bulk fermentation of a dough in the fridge, we recommend mixing the dough as normal and then letting it rest at room temperature for about 30 to 40 minutes to let things get active, and then you can pop it in the fridge to finish rising slowly. For the second rise, since the dough will be cold you can likely do this at room temperature with no troubles or you can experiment with doing this rise in the fridge as well following the same process. We hope this can help and happy baking! 

• Reply