I am sure this topic has come up many times (as I have read many posts on the subject).
I am wondering if anyone has any updates or new information to share regarding shaping cold, freshly retarded dough from fridge.
In particular, I am baking a San Francisco type sourdough. Last night I retarded the dough during bulk fermentation. This morning I shaped the dough, then I plan to let it proof at room temp and then bake.