Been looking for specifics on what to do with my sourdough after retard. I think I've read various mixed thoughts on these questions:
-How much rest before baking? 20 min.? 1 hour? 2 hour? i.e., does it matter if it's at room temp or chilled when I bake it?
-Re-shaping? I usually decide to re-shape or not depending on how the loaf looks...but would love to know if there is a 'standard' method for this after retard.