Shaping Cold Retarded Dough
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.
Ok, all I have to say is, shaping is not one of my strengths (especially oblong or batards), but the cold dough made the shaping SO much easier. The only problem I noticed was that when trying to produce surface tension with the sliding back and forth motion on counter, the dough did not grab onto the counter as when shaping with room temp dough. Perhaps I also used too much flour on the counter which made it much more slippery than usual.
Are there any benefits other than the above? Any cons that anyone would like to add? Is it necessary to proof up to room temp after the shaping?