In Bulk Cold Fermentation of Dough

In bulk cold fermentation of dough

A) the desired dough temperature is a couple of degrees higher.
B) once mixed, the dough receives a short rising at room temperature (30 to 60 minutes is sufficient) before it is degassed and refrigerated.
C) the dough is refrigerated and then degassed before it is covered well with plastic.
D) once the dough is refrigerated, it is degassed 4 or 5 times over the next few hours.