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Can also confirm that letting my dough come back to room temp after o/n fridge prove does something unusual to it - tried this last week, looked good out of the fridge - nice skin tension / good shape, and within an hour it looked like a saggy week-old balloon - hardly any rise in the oven & bread came out really dense & chewy (was tasty though...)
I did make a good 'un shortly after that which resembled a crash helmet, so I got that going for me...
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mcJ78
Wasn’t the final rise the overnight retarded prove in the fridge? If so letting the dough warm up while preheating the oven will probably make it more sticky and less likely to come out from whatever it has been proving in, also I tend to get better oven spring putting the dough straight into the oven from the fridge.