Fascinating article. I used this recipe several months ago, baked 1 batch after 30 minutes in the fridge, then the rest after 5 days in the frig. I also tested various temperatures. All came out great, but the ones after 5 days in the frig were darker and tasted richer, as per testers who did not know which were which. See pix at https://www.instagram.com/p/CiVeIbGp7Ci/

Most recipes make a big deal about the butter and egg being at room temp, unless the butter is melted. In your post you say "right from the fridge, or at room temperature", can you explain?

• Reply