I've tried the recipe as written with Martin's measurements. My first loaf with sourdough. It was outstanding. I left the proofed dough at room temp for a couple of hours as the oven pre-heated. Is the instruction to bake straight from the fridge?
My second question is, instead of the overnight proof in the fridge, would it work if left at room temperature for about 2 hours to proof then bake. So the process would be overnight bulk ferment, in the morning shape and proof at room temp then bake.

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