Hi Simone, a bulk ferment that occurs overnight at room temperature can be especially tricky because room temperatures can vary so much from one household to the next, and for such an extended time period the dough is bound to settle into the temperature of the rising environment rather than maintaining whatever desired dough temperature you originally aimed for. Typically, this kind of recipe only calls for a small amount of yeast or sourdough starter and the temperature of the dough is meant to remain fairly cool (70-72°F). I would pay attention to the recipe and use the water temperature recommended. As far as your SAF Red Instant Yeast goes, we highly recommend storing it in the freezer for longest shelf life, and there is no need to thaw it before adding it to the recipe. The small amount of yeast you use won't have much of an impact on the overall dough temperature. 

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