to fit around what is happening I decided to do the bulk ferment overnight in the fridge. I mixed the dough, did 4 slap and fold/stretch and fold sets 30 minutes apart then put dough in the fridge. Now, this morning I will shape, proof at room temperature and bake.
My question - should I warm dough on bench and wait for it to double in size (not there yet but it has risen) or do I just shape straight from fridge? Normally I do the final proof in the fridge so I am not familiar with this way of doing it.