Start the night before
This is a 19-hour dough — plan to start around 7pm the evening before you want to bake. The schedule: 1 h autolyse → knead → 2 h bulk ferment with stretch-and-folds → 15 h in the fridge → 1 h pan proof → bake.
This is a 19-hour dough — plan to start around 7pm the evening before you want to bake. The schedule: 1 h autolyse → knead → 2 h bulk ferment with stretch-and-folds → 15 h in the fridge → 1 h pan proof → bake.