How can I speed up bringing dough to room temperature?
So I made dough yesterday but I wasn't able to use it so I put it in the fridge, and this happens a lot. I know this is a good thing for the dough, but the problem I usually have is that when I want to use the dough, I need it to get to room temperature first, and when I pull it out it usually doesn't do that for at least 2-3 hours. So I'm trying to see if I can speed up the process to work with the dough, and what I've done a few times is just put the bowl with the dough into a tub of warm water to speed this up. My question is basically just about my method, is there anything wrong with that or should I be fine?
Also, if speeding up that process is not a good idea, what about working with the dough when its cold to separate them into balls and then letting them rise/come to room temp?