I've decided to take Lechem's suggestion to cold proof in a couche instead of cold bulk retard. I like the idea of shaping the loaves and then allowing them to cold proof overnight.
Question --- Should I bake straight for the refrigerator, or let them sit out on the counter to bench rest for a while?
Question --- If I let them sit out, how long do you suggest?
The dough seems to have well developed gluten. I did a couple of S & F and it felt good to me.
As long as you had plenty of time to ferment, and you're getting good shape, I don't think you need to bench rest from the fridge.
My kitchen is very humid and warm. If I let the dough sit out, I risk it losing shape (probably has more to do with high hydration dough, tbh), and I worry about yeast puckering out before the bake. But to mitigate that, I bake in a well-preheated oven straight from the fridge. Oven spring has been great.
depends entirely on f the dough is properly proofed to hit the hit of the oven. It it is risen like it should then let it sit out it it fully proofed then bake it straight from the fridge. I like to do do a shaped cold proof but sometimes it over proofs in the fridge while I am sleeping which means less spring and bloom. But you can always reshape it and let it proof on the counter again no worries. That is what you would do with a cold bulk ferment anyway so no harm no foul.
dabrownman, would you prefer to cold bulk ferment or cold proof? Do you have a preference?