"The dough should be ready to bake right out of the refrigerator" is consistent with every recipe that has an overnight fermentation that I've seen. My question is whether it is feasible to flip the proof in the basket before the refrigeration* to the next morning, "finishing" for, say, an hour or two in the proofing basket on the counter before turning it out and baking. I have a suspicion this won't be helpful to the strength of the loaf, and messier since the loaf won't be cool when turning out and scoring, but I thought I'd ask.

Some recipes (e.g. NYT Sourdough) call for and hour or so in the brotform before putting it in the frig. It's just a sequence / timing question -- sometimes I get a late start and want to go to bed, but have more time in the morning.

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