Hi Steph, when making this recipe the bread dough doesn't need to come to room temperature before baking; I've found it's generally well-risen and ready to bake after a night in the refrigerator. I typically place the risen dough in my preheated cast iron Dutch oven directly from the refrigerator. There are some cases, however, where it can be helpful to let the dough warm up a bit before baking. If you happen to have a baking vessel that may be susceptible to thermal shock if you put cold dough in it and then place it directly in the hot oven, take the precaution of allowing the dough to acclimate at room temperature in the pot for 45 minutes or so before baking. Barb

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