I am hoping to retard my dough overnight in my root cellar. I have some control over temperature in there but in general right now I can only keep it around 32 degrees. I don't know how this will effect my bread. I assume there won't be any activity so I figured I would proof the dough almost completely before putting it in. I'm wondering if the temps won't be good for the dough, and how much time will the dough need inside before baking.