Hi Andrew, you are spot on! The temperature of the dough going into the refrigerator is definitely going to have an effect on the fermentation that takes place in the refrigerator. I would aim for a few degrees lower when you plan to refrigerate the dough (73-74F), and if you notice the dough rising significantly in the refrigerator during the first few several hours, you may find it helpful to deflate the dough once or twice. This will help the dough cool down a little faster, and will prevent fermentation gases from adversely affecting the flavor of the dough.

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