I've been using Breadtopia's yeast no knead method with great success. One thing that's missing (to me), however, is great flavor. I let the dough bulk ferment for 18 hours out on the counter top, then shape and let rise again for 65 minutes. I realize that better flavor can be had with longer fermentation, but I'm totally unsure how to go about that. Could I, say stick it in the fridge once ingredients have been mixed? If so, how long is safe? At what point might the instant yeast run out of steam?
I'm aware that using sourdough starter would yield more flavor, but I'm taking a break from trying (3 times now) to create a starter that actually will thrive, rather than go to sleep and smell weird.