Baking bread that's not a room temperature
I put a loaf of sourdough sandwich bread in my cold garage overnight because I didn't have time to bake yesterday. It was already formed and in the pan. I'm using a new sourdough starter that seems to be rising slower than previous ones, so I figured a night in the garage would slow down the rise enough that I could put it in the kitchen in the morning and let it rise then. I grabbed it this morning and it's risen beautifully! My problem is that I want to bake it now, but it's still cold from the garage (probably about 50F). Do I have to wait for it to warm back to room temp or can I go ahead and bake now?