Postpone baking to Day 3?
I tend to bake a lot using the wild beasties... Most of the formulas I use (usually from C&C or BBA) include developing some sort of a preferment on Day 1, forming the dough, bulk fermentation, shaping, proofing and baking on Day 2. Day 2 hence ends up taking up a lot of my time. Is there anyone out there who prefer to postpone the baking to Day 3, i.e., refrigerate after shaping and maybe some proofing, and bake on Day 3? I'm thinking about trying that out so that it fits my schedule better especially during the week. Otherwise, after an 8 - 6 pm work day, I'd end up staying up and baking until midnight or so... Any drastic changes in flavor, texture? I'd imagine sour flavors may develop further with another night of retarded fermentation... And of course, I'd need to be careful not to overproof.
Any feedback is appreciated! Happy bakes :)