Hi Ro, You have quite a bit of flexibility when it comes to how you handle the dough after refrigeration. Two factors to consider are how well-risen the dough is, and what type of pot and baking method you plan to use. If the dough looks ready to bake straight out of the refrigerator and your baking pot is cast iron and won't be harmed by putting cold dough in it and putting it straight in a hot oven, then by all means put it straight in the oven. If the dough looks a little sluggish and could use an hour or two at room temperature to improve the rise, this will also work fine. If you're working with a ceramic pot or enameled pot that does not do well with sudden changes in temperature, it's helpful to allow the dough to acclimate at room temperature in the pot for at least 45 minutes before putting it in the hot oven. When using a preheated ceramic pot, you should probably allow the dough to warm up a bit at room temperature before placing it in the hot pot. When baking on a preheated baking stone, it's fine to bake the loaf straight from the refrigerator. With this recipe I find my loaf is usually ready to bake straight out of the fridge, and the dough is particularly easy to transfer and score when it's still quite cool. Barb

• Reply