Hi Suzanne, I generally transfer my loaf directly from the refrigerator into my preheated cast iron pot and that works great. This method will also work well if you're baking on a preheated baking stone. However, if you're baking in a pot that you're concerned might be subject to thermal shock, you might want to let the dough acclimate in the pot at room temperature for about 45 minutes before placing in a preheated oven. A cold start would also work well if your concerned about your pot. If you feel the dough hasn't risen sufficiently in the refrigerator, you can also give it more room temperature rise time before baking. Mine usually seems ready to bake straight from the refrigerator, and I find it's easier to transfer and score the dough when it's still cool. 

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