Hi David, there's nothing wrong with baking your shaped loaf directly from the refrigerator if it looks ready to bake, and the pot you're baking it in can handle that kind of use. I find this often works best for me as well, but it depends a little on the recipe and how the dough has responded to refrigeration.
October 3, 2021 at 2:44pm
In reply to I use the fridge for many of… by David Kaminsky (not verified)
Hi David, there's nothing wrong with baking your shaped loaf directly from the refrigerator if it looks ready to bake, and the pot you're baking it in can handle that kind of use. I find this often works best for me as well, but it depends a little on the recipe and how the dough has responded to refrigeration.