Do you bake straight from the fridge or let your dough get to room temperature?

My bakes have a decent enough oven spring, but I know there’s room for improvement and I wonder if the dough temp has anything to do with it. Have any of you experimented with cold dough vs room temp? I’ve read that the shock of cold to a hot oven facilitates a good spring, but I wonder if a more relaxed dough would expand better?

Thoughts? Experiences? Fun haikus?