Dumb question about bread rising

[Hopefully]

If I leave my bread somewhere a bit cooler, will it rise a bit slower, or be ruined? I usually rise it for about 90 mins in the airing cupboard, but I want to stick some on and I'll be out of the house for at least 2 hours. If I leave it in the kitchen (relatively cool room temperature), is it reasonable to assume it might rise about the right amount over 2-3 hours?

It will still rise, just slower.

You can rise bread in the fridge overnight apparently and then bring it p to room temp before baking. I've not had a lot of success with that but rising it more slowly at a cooler temp is no problem.

Yes, should be fine. Some recipes actually recommend a longer cool rise.If its not risen enough when you get back just put it in the airing cupboard for a bit then.

thank you! Will put it on then go shopping right away

I rise mine overnight using the New York Times no-knead method.

Works every time.