refrigerator proofing

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.

Thanks,

Thane