I feel like baking straight from the fridge never 'wows' me.
I get perfectly decent results, sourdough or otherwise, when baking from the fridge. The crumb looks fine. Rise is good. But it never looks like the break gets as big as it does for the same amount of dough as when it's at or near room temp and I bake it. Has anyone experienced this before? It's super weird. The breads look fine and taste good but just dont seem to get as big.