Suppose that I have made bread dough and it is supposed to be degassed around 90 min after kneading (t+90). Suppose that I have to leave home at t+30 and will be back sometime between t+120 and t+150.   What is better for the dough, to degas it too early or to degas it too late? I know I can try to influence the duration of the first rising by changing the temperature (I could either put it in the fridge or in an oven preheated to 50°C, turned off and cracked open). But I doubt that the dough's internal temperature will change substantially during these short times.   So, what is the better strategy? Warm it and degas early, or cool it and degas late?   For the record, I am talking about a high-hydration bread (86%), with sugar, but no fat, 2.8% yeast. But if the hydration, leanness and yeast amount have an influence on the decision, I would like to hear about that too. (Assume that for any yeast amount, the time period before degassing has been calculated to be correct for it).  
It's all about the tempering.  A shiny "snappy" chocolate coating is tempered, and a dull coating isn't tempered.    In a chocolate dipping class I took in February, we used fruit which was chilled from the refrigerator, and that helped the chocolate to temper.  See Why would dipping a cold item in chocolate "help" with tempering?.    Also see Is it possible to temper chocolate at home? and What is the purpose of tempering chocolate? for more about tempering chocolate.   