Good question, Kathy, and the short answer is that it depends. In the linked recipe, you'll see that we recommend the following: "If baking in a Dutch oven or other covered baker, gently turn the loaf into the prepared pot, replace the lid, and allow the loaf to rest at room temperature for at least 45 minutes before baking. Loaves baked on a stone or on a baking sheet can be loaded into the oven directly from the refrigerator." The most important thing is to use your judgment--if your loaf feels and looks fully proofed, best to go straight into the oven. If not, the additional time at room temp can help to complete the proofing process. Hope this helps! Mollie@KAF

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