Hope the dumb question department is open on this holiday weekend! I'm trying out the mini refrigerator as a proofing box set at 50 degrees (pretty much is staying there). Since I have no experience with proofing boxes, I now realize that I should have asked questions about process before jumping in and trying it out.
The recipe says to put baskets in refrigerator for 8-12 hours, then let them warm up until they reach 62 degrees, about three hours. If in a warmer temperature do they still retard the same amount of time? It seems to me that after removing them from the fridge, I would go by the bread and its temperature and not by the time lapse but I thought I had better check before I get into a baking disaster. Only one of those allowed per week and since I had two day before yesterday I figure I should be good for another week.
Thank you for any advice-