You have a great plan! A good time to stretch out the timeline is during the bulk fermentation. I suggest after mixing your “six”. Divide the dough immediately into 1/3’s. If you can, separate containers will help. Put two containers in the refrigerator and pull them out when you are ready to begin the next round. They can hang out for several hours.
Regarding what to do after pulling the dough from the fridge. Divide into loaf size, pre-shape and bench rest for 30 minutes vs. 20 which will help it relax and warm at the same time. Then shape and proof as normal.
That is what I would do. Others?