Tartine recipe time line problem
I recently purchased the book "Tartine Bread" and I'm wondering if anyone has a solution to an inherent time line problem with their basic bread recipe. If I prepare the leaven, as they suggest overnight, then the next morning, I'll mix the dough. If I start mixing the dough the next morning around 8:00 am then I'll be done with the bulk fermentation (first rise) around 1:00 pm. If I now however, want to retard the proofing stage (second rise) in the refrigerator for "up to 12 hours" as they suggest to "develop more complex flavors" then I won't be ready to start my baking until 1:00 in the morning. This is a problem. It seems that I either need to extend the time a let the leaven ferment before I mix the dough or extend the time I let the dough (second rise) proof in the fridge before I start baking. If I do either of these two options will I end up overproofing? Can anyone suggest a solution?