I am using the Sourdough Boule recipe with AP King Arthur flour and sunflower seeds/ pumpkin seeds.
I have followed the recipe down to finishing the first proofing. I have placed the dough into a large round, greed dutch oven and placed it into the refrigerator for an overnight fermentation/ rise.
The plan is to let this occur for at least 12 hours. Then bake in the dutch oven.

Question: Should I allow the refrigerated dough to rise on the counter for 1-2 hours after the 12 hours, before baking? Or is this not necessary?

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