I have been baking largely from the fridge in the last few weeks (ie
dough taken from fridge and put straight into hot oven). I wondered
whether it made any difference if the dough was allowed to warm up.
This was a pane francese loaf made with starter at 60% hydration. It
had a long period of bulk fermentation (almost overproved?) ~5-6 hours,
then divided and shaped. In the fridge overnight. One loaf was baked
from the fridge, the second was allowed to prove at room temperature
for 3-4 hours.
both loaves were baked in a receptacle that I dare not name for fear of upsetting Jeremy
no. 1 is on the left and below
no. 2 (proved out of fridge)
I expected a big difference in texture, but although the loaf proved
out of the fridge perhaps had a slightly more even texture I really
couldn't pick much difference.