I've recently started to try to make my own bread. I am starting with baguettes because they seem like a fairly straightforward kind to start with. Recipes I've seen online will either say to leave the dough at room temperature to proof, or in the fridge to proof for a longer period of time. It makes sense to me that because the temperature is lower, the yeast takes longer to do its thing. However since I work during the day, I can't really follow a recipe that has the dough proff for something like 6 hours and have it finish at a reasonable time.
My question is, is there a way to convert a recipe from proofing time on the counter to proofing time in the fridge or vice versa? I.E. if it takes 12 hours on the counter, will it take 24 hours in the fridge? Does the amount of yeast added factor into it?