Does sourdough need to come to room temperature before baking?
A loaf is only done once the center hits about 92C (197F), so a probe thermometer beats any fixed timer. You do not need to warm the dough on the counter first, though. Cold dough from the fridge is actually easier to score and bakes fine, it just needs a few extra minutes for the center to catch up. If the crumb stayed damp, it was underbaked rather than under-rested, so bake to temperature next time.
Answered by Hendrik, The Bread Code
From the book
Once you are happy with the proofing stage, proceed and bake your dough just like you’d normally do, more details can be found in Chapter 10 (Baking) . One challenging aspect of using a loaf pan is to make sure that the center part of your dough is properly cooked. For this reason, it is best to use a thermometer and measure the internal temperature. The bread is ready once the internal temperature reaches 92 °C (197 °F). I recommend removing the bread from the loaf pan once it reaches the desired temperature, then continue baking the loaf without the pan and steam. This way you achieve a great crust all around your loaf, and can bake as long as you like until you have achieved your crust color of choice. The darker, the more crunchy the crust and the more flavor it offers. If you feel your dough might have been overly acidic you can extend the baking time, as the longer you bake, the more acidity will evaporate.
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