I too, was wondering how to change the timeline of baking loaves, as sometimes it isn’t convenient for me to take the entire first part of the day for making bread. I feel like I could be more productive and be able to make more loaves if I could adjust timing.
Making the classic, how long can I actually refrigerate the bulk ferment, if I mix in the morning? And how much extra time does it take after I pull it out of the fridge? Do I need to bring it to room temperature before forming the loaves?