Hi Rob, your cooler winter temps are more likely to impact the room temperature bulk rise and, if need be, this is the time I would recommend extending until the dough doubles. Once the dough has doubled, you'll want to proceed with the recipe as written. In addition, if you wake up to find that your dough hasn't risen much during the overnight bulk rise, this would be an opportunity to stick the dough in a warmer spot (up to 80°F) to encourage it to rise a little faster while you are able to keep an eye on it. 

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