length of retardation

Last weekend I had lunchtime occasions lined up on both days.  On Friday morning, I began a large batch of Bouabsa-style dough at about 72% hydration.  I baked half of it on Saturday morning and put the remainder back into refrigeration.  Lunch rolled around, and I collected the usual lot of compliments and superlatives (only I could see the imperfect slashes, the slightly under-caramelized crust at the flanks, and so on).