Can I bulk ferment this recipe overnight?
Hello, I'm interested in trying this recipe from King Arthur and for the sake of my schedule, I'm wondering if I could bulk ferment this overnight and pull it out tomorrow when I'm back home (around 1p)? If so, should I mix the dough and directly put it in fridge? Once I'm home, I should pull it out, shape, and let proof until ready - correct?
Also, I'm not one for much sugar in my bread - could I cut down on the brown sugar?