Hi Jeff, you didn't mention if the dough was yeast-raised or naturally leavened, and whether or not it rose well overnight in the fridge, but I suspect an hour or two at warmer temperatures (75-80F) will be helpful before you'll want to shape your loaf and let it rise in the banneton. I would give it a fold and put it in a warm spot for an hour or so, give it another fold and see how it's progressing, adding another hour, if necessary. The folds will help even out the temperature of the dough and will give you a good chance to check in with the dough. Once your dough is rising nicely and gettting lighter and airier in texture, that's a good sign that it's ready to shape. 

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