I made this recipe as my first sourdough loaf with Martin's proportions and it turned out great! Best crumb I've ever made. Right before I put the loaf in the oven, I took out the dough out of the fridge for 2 hours. Is the recipe instruction to put it in the oven right from the fridge? Also, what are the disadvantages to proofing seem side down in a banneton lined with parchment, then just lift the parchment right into the dutch oven without disturbing it with inversion?

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