is there a general consenus regarding the optimal temperatures for retarding doughs? i have found recommendations ranging from 38F to 65F. i currently retard at about 40F which i feel is too cold. doughs take much too long to rebound before they are ready to bake. the results still produce very good spring in the oven and excellent bread qualities but the process from mother to firm start to bulk ferment to shape, retard and bake is somewhat exhausting.