Provided that your dough is fully proved there is no reason to let it come to room temperature and, in fact, letting it do so could result in over-proving. You might have to extend your baking time a fraction to allow for the fact that the dough was cold and more time is needed to get the centre of the loaf up to the required baking temperature.
What people often do is the take the loaf out of the fridge and leave it on the bench for the time while their oven (and stone) are heating (up to an hour) which is time for a bit of a temperature rise but not enough to cause problems.
If the loaf is obviously under-proved then it would be beneficial to give more time to complete the process and this would be shorter at higher temperature and a longer time out of the fridge before baking.
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Hello anonymous,
Provided that your dough is fully proved there is no reason to let it come to room temperature and, in fact, letting it do so could result in over-proving. You might have to extend your baking time a fraction to allow for the fact that the dough was cold and more time is needed to get the centre of the loaf up to the required baking temperature.
What people often do is the take the loaf out of the fridge and leave it on the bench for the time while their oven (and stone) are heating (up to an hour) which is time for a bit of a temperature rise but not enough to cause problems.
If the loaf is obviously under-proved then it would be beneficial to give more time to complete the process and this would be shorter at higher temperature and a longer time out of the fridge before baking.
Good luck with your projects.
Farinam