retarding fermentation mid-way through bulk
I'm doing a variation of Tartine 3 Rye Porridge Loaf. I need to leave the house two hours into the bulk fermentation for 4-5 hours. It's very hot here where I am in California, so I'm going to put the dough in the fridge after the final folds. When I get back, how long will it take for the dough to get back up to room temp and finish fermentation? It will be in my refrigerator at approximately 38-40F (3-4C). My kitchen will probably be 78-80F (25-26C) when I get home and take it out. The dough is 50% bread flour and 50% whole wheat with a porridge made of steelcut rye and whole rye flour.
Would be very grateful for any advice to avoid over or under fermenting this bread.