overnight retarding

Retarding dough at home

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Hello,

I've been frustrated for some time, not having a professional retarder at home for controlling and regulating the retarding temperature.

The problem is that the room temperature at my home is too high and depends on the weather and the temperature inside my refrigerator is too low (3°c / 37°f).

For proper retarding, getting a good wild yeast and enzyme action, as far as I know, about 10°c (50°f ) is needed.

When making sourdough, and after divided and placed into bannetons, I retard the dough overnight in the refrigerator at 47 degrees. How long can I safely do this before baking? 12 hours, 15 hours, 24 hours? I like the bread to have a pronounced sour flavor but I don't want to run the risk of overproofing the dough.