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.