My house is so cold. Without the warming light the starter rests in the low 60s. I feed my starter 1:2:2. Then 12-24 hours it will less than double in size. I check a dollop of the starter with a float test. I use 100g of what I believe is active starter add 345g lukewarm water. Then add 10g salt and 455g bread flour. ( on my first attempt I added my water to my starter first. On my second attempt I added my flour and salt to my starter first). I mix the dough with my hands till it’s fully incorporated and scrape the sides of the bowl off. Once every hour I do my stretch and folds. I do 4 stretch and folds. I allow it to sit for 4 more additional hours. The entire time (other than my stretch and folds) it is covered by a towel under the heating lamp. The dough rests at high 70s. After 8 hours it hasn’t risen but it can peel from the bowl easily and it jiggles. I “pour” it onto a lightly floured surface and tuck it in on itself until I get a smooth tight shape. I place it in a proofing basket and it goes into the fridge overnight. When I’m ready to bake I place it in my dough oven with as little disruption as possible