Karen Troy wrote:

> Hoping you all can help with this... I have a cold house problem,
> which I think may be advantageous. House generally is around 65-67
> deg F in the winter. Usually I knead my bread, let rise for a few
> hours, shape loaves, and then put in the fridge to retard overnight or
> for a day. But it takes a long time for the dough to get back up to
> temp after coming out of the fridge because my house is so cold. I'm
> wondering if I even need to retard it at all, since my house is cold?
> Would it work to just leave it out on the counter for 8 hours
> overnight (temp gets down to 62 at night before the heat kicks on) and
> then bake it in the morning? Or would it overproof then? Is there a
> rule of thumb about how much longer the bread will take to rise based
> on temperature? There must be....

Sure there is. But you can adjust the amount of starter you use to make the
fermentation and proofing times work for you.