Shaping baguettes before or after cold proof?
Hey guys, I'm trying to figure out the optimal way to make sourdough baguettes. Conventionally with sourdough breads you proof, shape, retard, score, and bake. But with Baguettes I've seen instructions in the order of proof, retard, come up to room temp, pre-shape, shape, final proof, score, bake. So which path do you guys use? Should I proof and shape and then retard and bake like conventional sourdough bread or is it better for baguettes to shape after the cold proof? Also Is the preshape even necessary for baguettes because I always omit that from regular sourdough breads. And is there also a reason for lots of places instructing you to wait for the dough to reach room temp before preshaping/shaping or can I also skip that step? Thanks!