Baking after second rise in fridge

Hi there!

I have a question about baking bread after the second rise is done in the fridge overnight.

When I have done boules in the past, I have baked them straight out of the fridge.

I recently have switched to making most of my bread as sandwich loaves and have had success baking them out of the fridge, though some recipes seem to suggest letting them warm up for 1-2 hours prior to baking. Usually that has worked fine for me.

But the other day I baked some cinnamon swirl sourdough in loaf pans and although the bread was delicious, it took forever to reach a 200F+ internal temperature, and so the crust was very overdone. I had let that bread sit out on the counter for 1.5-2 hours prior to putting it in the oven.

What do you recommend for baking from the fridge? I feel like the loaf is a more uniform temperature if baked straight from the fridge, and perhaps that's why my cinnamon swirl loaves didn't work; it seems like maybe the exterior was warmer and the interior too cold when I put it in the oven.

Suggestions?

Thanks in advance!