I am in the process of making a SD boule with sunflower and pumpkin seeds. The first proof was in the proofing box. I would like to complete the second proof in the refrigerator. I have placed the dough in a well oiled dutch oven and intend to keep it in the refrigerator for approximately 16 hours to develop the flavor.
My question is when the time is up, should I let my cast iron dutch oven come to room temperature prior to placing it in the oven to cook the bread? Or do I need to change something here?

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