Cool rise question
After reading the articles by SourdoLady I have a question about using a cool rise in the fridge after shaping the loaves:
Would a rise at a cool room temp, say 50 degrees F, be food safe and achieve the same long, flavor developing rise as in the fridge at colder temperatures?
I simply don't have room in my refrigerator to store two loaves of bread rising on a large sheet pan. But I have an unheated laundry room off the kitchen that stays between 40 and 50 if I don't leave the door open to the kitchen.
Any advice is appreciated.