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I'm in Edinburgh and I don't think we have had heating since the start of November. The kitchen can easily be single digits early in the morning! The pan of just boiled water has the oven from about 35deg to 20deg over a few hours, then I transfer to banneton and into the fridge overnight.
rj-
Cool (quite literally). Cheers for the tips. I've just gone a bit rogue and topped up the dough (80% hydration with seeded malthouse thingy from Shipton that was given to the bakery as a sample) with some 00, hydrated at %60, a bit of yeast and salt. It's brought the whole thing together a lot better, and it has some life in in, just hope it comes up properly before I go to bed!
Nef
Kitchen was 17c overnight but will give your trick a go next time for sure. The dough has started to move a bit but I folded in some yeast anyway as I want some bloody bread.