Interesting topic! I have never measured my dough temp after it has come out of the fridge and been at room temp for 2 hrs. I do measure the dough ball temp before it goes in the fridge for it's cold retarded ferment. Seems if you want it at 50F after sitting out of the fridge, you can't do it at room temp, unless your room is also 50F, burrrrrr.
Tom, after a cold ferment where to you keep you dough ball so it achieves 50F?