I mixed up some dough from Artisan Bread in Five Minutes a Day. It's supposed to stay at room temp for a couple hours then into fridge for a long cold ferment. Unfortunately I went to bed last night and forgot all about it. It stayed on the counter for a good nine hours at a temp of around 72. it looks ok, except has fallen a fair amount. Is it ok/safe to use...the book says a rise of up to 5 hours is ok but it's been almost double that. I plan to give it a try but just wondering if there is anything I should worry about.