This is my first time making sourdough starter. What a job! It's like taking care of a baby. I am making the Pain de Campagne for my first project. My dough is now in two brotforms and in the refrigerator the the 8-12 hours specified in the recipe. When I am getting ready to bake them, do I need to bring them to room temperature before baking or do they go straight into the oven from the refrigerator?

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