I have two loaves proofing in my fridge right now. I've heard that I can go directly from fridge to oven.
Questions: How would I do that. I normally bake a 2.5 pound loaf (78% hydration) en Cloche for 45 minutes at 425, 20 covered and 25 uncovered.
Do I modify the time? Do I modify the temp?
Any insights and suggestions would be very helpful.