Croissant timing help
I am not new to croissants but am in no way an expert. I have recently been using Tartine's recipe (the pastry version) with reasonable success at home. In the past, I have used other recipes at my work where the un-lamenated dough is refrigerated overnight (3 day process). I would like to use the Tartine recipe at work however do not have enough hours to mix the dough, bench rest for an hour, retard it for 4-6 hours and laminate it in one shift (as instructed by the recipe). I would like to retard the dough overnight (16 hours unfortunately) before laminating and am wondering if this is possible since the recipe only calls for 4-6 hours before laminating. If it is possible, does the recipe need modifying to accommodate this long break? I use 1 Tbsp of instant yeast in the preferment and 1 Tbsp in the dough to 975 g flour (175 g preferment; 800g dough). Any suggestions would be greatly appreciated. Thank you!