I went on a baking frenzy today, thanks to George Greenstein's Secrets of a Jewish Baker.  I followed one of his "Morning Baking" programs at the end of the book and made muffins, milk bread, whole wheat bread, and Italian bread.

Ok - After being at this since the holidays - I have had several succeesful attempts at pain de campaign, and basic sourdough from BBA.  The direction I am trying to pursue is using sourdough starters with more of a healthy grain combo - whole wheat or rye.  

Is it possible to skip the refrigerator and let the dough ferment at room temperature for up to 24 hours?  I also am interested in room temp fermenting for cinnamon rolls.  Could I prepare a partially whole grain sourdough  at say 3pm - let it bulk ferment at room temperature - occassional folds.  Then in the morning shape, proof for under an hour and bake?

We love fresh bread and it would be especially luxurious to have it in the morning - using the leftovers for evening meals.

Any thoughts?