The transfer of heat is from hot to cold. That is why the temperature in an oven will drop if you open the door too often. A dough being mixed will also drop in temperature, especially in the winter, if it is being mixed in a cool room, and also if you use an autolyse or one or more similar rest periods that give the dough more time to give up its heat to its surroundings. Unless you use a very warm water to raise the finished dough temperature, an alternative is to just increase the amount of yeast so that the dough ferments faster as a result. My practice is to try to achieve a finished dough temperature of around 75-80 degrees F, no matter the room temperature. If the forces of nature work against me, as they are likely to do in winter, I raise the amount of yeast.