Most of us retard the dough (often overnight) after the Bulk Ferment. When ready to bake the oven is pre-heated ~1 hr. Once the oven and stone is fully heated the dough is removed from the fridge, immediately scored and then baked cold.
I agree with Dan, bake right away when removing from the oven. The cold dough will be a lot easier to score and it seems to help enhance oven spring as well to bake from cold.
Most of us retard the dough (often overnight) after the Bulk Ferment. When ready to bake the oven is pre-heated ~1 hr. Once the oven and stone is fully heated the dough is removed from the fridge, immediately scored and then baked cold.
Danny
I agree with Dan, bake right away when removing from the oven. The cold dough will be a lot easier to score and it seems to help enhance oven spring as well to bake from cold.
I agree with Dan and Benito...I bake mine straight from the fridge. Scoring is much easier and I get better oven spring.