Croissant Proving in a Retarder/Prover


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

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