overnight proofing of shaped loaves
Hi! Long time lurker and occasional responder, but I've been spending a lot of time lately on the forums trying to really nail down my sometimes haphazard technique. I've been using baguettes as my practice bread to really kick my butt, and they've improved a lot with different tweaks and techniques (I can share more info if anyone's interested).
My question today is about overnight proofing. In Tartine Bread, Chad Robertson talks about his friend who lets the loaves proof overnight on the counter and bakes in the morning. I think that would be an ideal way to proof the baguettes so they could go right in the oven when I get up, but I'm worried about over-proofing and missing the ideal window. Has anyone tried this? What are some ideas to keep the final rise slow?
Second best option is overnight proofing in the fridge, but everyone seems to feel like loaves need time to warm up, which defeats the "instantly in the oven" part of the equation. Has anyone baked loaves that were retarded overnight in the fridge and put almost literally straight in the oven? Or is the warming up time non-negotiable?
Any problems with loaves drying out during either of these approaches?
Thanks! Looking forward to your input. Here's a picture of one of the better batches lately as I've nailed the art down a little better: