Final proof in fridge overnight?
I'll have to face this question in a couple of hours after writing this.
I'm making Cranberry Walnut Sourdough.
@sadkitchenkid says of the final proof, "Place in a floured banneton, let proof until ready (two hours was good for me). I usually prefer to proof shaped dough in the fridge overnight, but there was no fridge space this time"
I do have fridge space. If I do the overnight final proof, in the morning would I just take it out of the fridge and bake, or would I let the dough warm up some first? Warm up while the oven is preheating? Longer?
[I had resolved to stick to 100% whole grains, but the picture of this bread shattered that resolve.]