Croissant Proving in a Retarder/Prover

[Perthbaker2801]

The bakery I work for just bought a retarder/prover and so now I have the fun job of testing it out.
We make a croissant dough that uses a sweet leaven as well as fresh yeast... Does anyone have any feedback or guidance about how I should go about setting up a proving schedual?
I've heard that for enriched doughs that it's best to prove at a lower temp for longer?

 

[retired baker]

You just have to try out different schedules and find which works best for your particular dough.