In a previous thread, the dough Doctor, wrote this,
"SP;Your number are pretty close to what we have found in our research here at AIB. We have found that the "magic" number/temperature is 50F. If you try opening the dough ball much below this the dough can be a bit problematic to get opened, and then it can give you fits with bubbles. At 50F the dough opens well and bubbles are minimized. The upper end of the temperature scale is around 60F. At this temperature the dough opens very well but depending upon the dough formulation, if you have a number of dough balls to open things can start to get out of control pretty quickly.
Tom Lehmann/The Dough Doctor"
Yesterday,after 61 hrs of 40F retarded fermentation, I decided to try a controlled 50F 4hr ferment and rise. I did this by putting my dough ball, in it's container, into a cooler. I used a Maverick remote thermometer to monitor cooler temps. I added small frozen ice pkgs as needed to maintain the 50 F.
After four hrs I opened my dough ball as usual. 1st obvious finding was that the dough was cool. I had measured the dough ball temp with a (green) Thermapen. It was 50 F.
The dough ball opened nicely without issue. I did not experience any problems .
From this limited experiment I am encouraged to continue this method.
Previously I had taken the dough ball out of the fridge and let it rest on the kitchen counter for a couple hrs. Never measuring the temp. If nothing else this type of controlled temp I believe should add consistency .