Tartine- do you return to room temperature before baking?

i think baking straight from the fridge helps with oven spring (got that idea from somewhere on here… maybe a search would bring it up if you’re curious).

i agree that it seems difficult to get the proof level correct if i were to bring it back up to room temp. i also find the cold dough easier to handle, so i can set it gently into the (hot) baking vessel, and it spreads less coming out of the banneton.

interested to see what others think. i was perplexed by that instruction in the recipe. since i had already been baking straight from final proof in the fridge for other loaves, i just ignored it. 

-c

Tartine (the book) says to go straight from the fridge to the oven, and that is what I have always done.  As someone pointed out, the 450F oven doesn't detect much difference between a 37F blob of dough and a 70F blob of dough.

The dough from the fridge is also easier to score.

Happy baking.

Ted

It depends at what state it went into the fridge and how much it was fermented. It depends how cold your fridge was. 
Like you might have a perfect loaf that went into the fridge(perfect meaning you have baked the same bread 100 times and you know what it should be like but someone puts a ton of root veg and increases the fridge temp to 8c and you ll end up with overproofed bread. 
So if it is perfectly proofed go directly to oven it ll be easier to score. If under take it out and proof for a bit. If over just turn it into a pizza or fougase. 
Bringing it to room temp wont overproof the dough, that yeast is really active around 26-30 c, So it depends why you want to bring it to room temp. You do not need to if it is in good shape. 
At tartine it is retarded at 46c at 70% humidity. (insider tip)