Straight from refrigerator to oven?
After a long summer hiatus (no AC) I am back to bread baking. Unfortunately I failed to maintain my starter and ended up throwing it out. Fortunately a nearby bakery was kind enough to give a chunk of theirs, which turned out to be a firm levain. I baked my first loaves of the season this past weekend and again the house was filled with the delicious smell of bread baking.
Next week at work there's a United Way bake sale, so I figured I'd contribute some delicious loaves. I'm planning to make the following:
- Auvergne Rye Baguette w/Bacon 
- Sourdough (BBA) w/Rosemary and Cracked Pepper
- Potato, Cheddar & Chive Torpedos (BBA)
Now I'd really like to bake these all the morning of, but also don't want to wake up at 2 AM. So my plan is to do everything up to and including the shaping the night before, then stick them in the fridge. Next morning I will take out one batch every 1/2 hour, give it a few minutes to warm up, then pop it into the oven. When one is done baking the next should be ready to go.
So does this sound like a good approach? How long must loaves warm up before baking? Does this change for the potato/cheddar/chive bread since it's leavened with instant yeast too? Does the cheese spiral inside effect anything?