confused about cold fermentation
I've got a triple batch of Classic French, a triple batch of Ciabatta and 10 bagels (all from PR's ABED book) in the fridge. Everything went in the fridge at about 10pm last night. I was hoping to fire up the brick oven and bake today as it's our only real day off until next Thursday. The plan was to bake at 5 pm today. After finding this wonderful site, and reading so much information in the forum, I wonder I should really be letting my dough stay in the fridge for another day.
Do you guys think that's too short of a fermentation?
I could possibly bake on Monday instead, but not without some difficulty. I usually have the dough in the fridge much earlier in the evening, another reason I'm wondering if I shouldn't hold off.
Anyway, I'm new at this and so still have soooo much to learn. I'm confused because my timeframe doesn't seem like a delayed cold-fermentation. It's less time than those who do 24 bulk fermentation. I know it's about experimenting, which is what I'm doing really. I just don't want to waste the large batches. I will say that all of my previous attempts at these breads has been very successful (tasty), but then I'm no expert! What do you guys think?