Hi Chris. Great question! Truth is, you may be able to do it either way. It really depends on how the loaf looks. Many artisan breads can be baked straight from the fridge since they may have had a longer time in there, however, if your loaf does not look like it has risen enough during the resting time, you can allow that loaf to hang out at room temperature for an hour or two to finish up. This blog dives a bit deeper into this topic: Can I refrigerate my bread dough and bake it later?Please let us know if any further questions come up! 

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