Hi Callie, a lot depends on the type of dough you're working with, and how long it rose at room temperature before refrigeration—are you talking about a yeasted dough, or one that is naturally leavened? In most cases a dough that has risen significantly overnight in the refrigerator is probably ready for dividing and shaping, so I would go ahead and fold the dough and de-gas it. For rolls or smaller baked goods I would go directly to dividing and shaping (this process will help warm up the smaller pieces of dough), but for larger loaves you may want to do a loose preshape and allow the dough to warm up for an hour or so at room temperature before you do the final shape. Shape the dough into a loose round or disk, and place on a floured surface with the rough or "seam" side up, and then cover the dough well to prevent it from drying out. This time will help the dough come closer to room temperature, and should allow the shaped rise to occur a little more evenly. What you're trying to avoid is a very cool interior temperature and a warmer outside temperature, which may make for an uneven rise. There isn't really an ideal dough temperature after refrigeration, but realize that the dough will take longer to rise, and that a larger hunk of dough may benefit from a little extra time at room temperature before the final shape. 

Barb

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