Fridge proof vs. room temp
For the first while when I did the Tartine method bake, I would also do a fridge proof overnight in the baskets, and I got excellent results. I didn't always want to bake post-bulk fermentation, so it would also allow me to time my bakes. Recently I needed to bake sooner, so I did a room temp proof. As a result I got a lot more rise out of the bread, and it formed a nicer final loaf than the times I did a fridget proof. I didn't notice too much of a taste difference. It also rose more in the room temp state.
The book recommends baking directly from the fridge, but is it possible to get the "best of both worlds" by refrigerating the dough and THEN leaving it out for a couple of hours for a final room temp proof before baking or would that screw something up?