Pane Siciliano - can I shape it on baking day?
This is my first post to this forum, and I've hunted around for this/similar topics but am not finding what I'm looking for.
I'm wanting to scale up Reinhart's Pane Siciliano recipe from the Bread Baker's Apprentice (original publication) by a factor of 4 - and I don't have room to proof that many shaped loaves in my fridge. So I'm wondering about doing a bulk ferment overnight in my fridge, then doing the shaping and final proof the day of baking. I don't really understand enough to know what the tradeoff would be. Love any wisdom others might have.