Two questions about baking straight from the fridge
Hi, I'm baking two sourdough loaves after an overnight proof in the fridge. My plan is to remove one from the fridge, transfer it to a peel, score it, cover it with a stainless steel bowl, and then slide it right onto the hot stone in a 450 dF oven. Here are my questions:
- How much additional time should I expect to bake each loaf given that they are starting cold?
- From what I understand, you should uncover a baking loaf about 20 minutes into the bake. Should that time be adjusted to account for the fact that the dough was cold going into the oven? If so, by about how much?
Thanks so much for any and all answers/suggestions/tips!!