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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
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.