u/NotHiBrau

I’m still new at sourdough — have done 6-7 bakes and the results were fine but I am not getting as much loft as I’d like. The bulk ferment rise is not that great and when I do the stretch and folds, the dough is fairly cool to the touch once the initial warmth from the mixing phase (with warmish water) has dissipated. So, I’m wondering if I need to take steps to warm the dough in its plastic container before proofing in the fridge. I’ve seen references to using an electric heating pad. My oven is electric so its no warmer than the counter. Thanks in advance.