Hi Sara, while you can certainly check the dough temperature before you shape it, once the loaf is shaped I wouldn't recommend poking it with an instant read thermometer, as this could cause it to collapse. Ideal dough temperature for most wheat-based breads is 75-78F, but this dough is likely to be quite cool from the refrigerator to start so it's not necessary to achieve quite that warm of a temperature before baking. If your house is on the cool side, you might try allowing it to rise in the oven with your oven light on, or another slightly warmer spot to help encourage this dough to move a bit faster. 

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