Hi Jason, I typically bake my bread straight from the refrigerator and it works great, so there is no need to allow the dough to come to room temperature as far as the dough is concerned. However, if you happen to be baking your bread in a ceramic Dutch oven that might be prone to thermal shock, you may want to let the dough acclimate in the greased pot at room temperature for 45 minutes or so before putting it in a preheated oven. If you're baking on a preheated baking stone, you can bake the dough straight from the refrigerator as well, just slide it on to the stone on parchment paper. You'll want to score the bread right before you put it in the oven. I hope this helps! Let us know if this improves your results. 

Barb

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