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STANDARD (source: theperfectloaf.com): Bake straight from fridge — no warmup. Cold dough holds shape better and scores cleaner. EXCEPTION — underproofed only: if dough came out dense with little rise, leave out 1-2 hrs at room temp before baking. Watch for puff and jiggle. At 5,500ft bulk ferments slower so underproofing is more likely if bulk was cut short.

If dough comes out of fridge under-proofed (not risen much), leave out at room temp 1-2 hours before scoring and baking. Watch for puff and jiggle — not dense and tight. At 5500ft bulk runs slower.

New starter begun 07/04/26 — active

Started 07/01/26 — active