How much and when to warm cold dough
When bread dough has been refrigerated overnight (when the recipe calls for retarding) should it be allowed to reach room temperature before baking? Should it be allowed to warm somewhat, then be divided, rested, formed and then allowed to warm further during rising. If dough still feels cold during final forming should the final proof be expected to take considerably longer? I am not very good at judging by finger poking if dough has proofed enough. Should I try to take its temperature with instant read?