Hi Christopher, I would give the dough at least an hour or so at room temperature before doing the final shape and rise. I usually do a loose preshape in disk form, and let the dough rest on a floured surface (covered well) for an hour or so before doing the final shape. The dough will still be a bit cool and the final rise will take longer, but this will help keep the dough temperature more uniform during the final rise. 

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