I'm with Bziol. A 'cool' place' overnight that's 65-70 degrees? That's a day-time warm temperature in my house. Overnight temperatures in my kitchen in Montana in winter are more likely to be in the mid 50's. I'll be interested to see if this bread still comes together OK. I hear you - my house is 55°F at night, 62°F in the daytime these days. Low temps are fine; it's the higher, summertime temps that overnight starters don't like. Just give it as much time in its rises as it needs; the longer it rises in a cool place, the more nuanced and rich the flavor will be... PJH

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