Hi Douglas, if your dough hasn't risen much at all, you may want to give it a few more hours. Ideally, you do want to see the dough double before moving on to dividing and shaping. However, with your room temperature being that high, I'm a bit concerned that your dough may have risen and fallen during this period, especially if you're seeing some bubbling.  If it looks like this might be what has happened, I'd recommend proceeding to dividing and shaping. 

If, on the other hand, you don't think the dough ever rose, then something else might be holding it back. What was the consistency of the dough after you were done folding? Normally this dough should be quite soft and pliable, so if it was at all stiff, this could be sign that you added too much flour. This is easy to do, especially if you measured your flour by cups. For best results, we recommend either weighing your flour, or using this method to measure your flour by volume. If you think your dough might be too stiff, spraying the surface with water, giving it a fold, and then letting it rise for a few more hours might be helpful. 

In any case, I wouldn't let the bulk ferment go on longer than 15 hours or so at your listed room temperature, as this could result in the dough breaking down. If the dough still hasn't risen, proceed to dividing and shaping and, if need be, let the shaped loaves sit out for another 30-60 minutes before putting them in the refrigerator. 

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