This post was really helpful, but seems to only refer to overnight rises.
Can you refrigerate dough for a few hours? For example it's 9am but in an hour I need to run out and won't be able to finish baking my bread.
Can I bulk ferment, then shape my dough and put it in the fridge for an hour or two? 3-4 hours?
Then do I let it come to room temperature no matter how long it was in the fridge?
Thank you!

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