Final rise - straight from the fridge or not?
All of the material I have read until now suggest that even a previously shaped dough needs time to sit out at room temperature. Generally the advice is for one or two hours. FWSY says you can pop a refrigerated and shaped dough right into a hot oven. I have done this twice now and I am not sure. The second time the dough only partially rose, but that might have been from overproofing. (I am a big fan of overnight bulk fermentations.)
Anyone have advice and experiences to share?