Baking staight from the fridge doesn't produce results as good as letting the dough come up to room temperature.
And I don't know why. Its so much easier to score the bread when its cold and it doesn't lose its shape as much. I've read about how almost everyone else gets great results, but I dont. most of the time results are just average. I'm not getting good ears, the bread doesn't rise as high, and the texture isn't as nice. I use King Arthurs no knead sourdough recipe. My fridge gets adequately cold. I bake in a dutch oven. I appreciate any help you may have!