PJ, thanks for everything you do! Love your friendly, calm instructions. One question about this bread: if I let it rise in the fridge, should I bring it closer to room temp before transferring into the loaf pan? Or transfer right out of the fridge and into the pan, and let it warm up from there? Should I gently deflate it before transfer? I’m a reasonably experienced baker and I know bread is very forgiving, but I am the kind of person who likes to know The Official Rules before I decide whether to break them :-)

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