Ack! Help, help, help!
In my excitement to make Rustic Bread: (http://www.thefreshloaf.com/recipes/rusticbread) I neglected to plan out when all the key points I'd need to be in the house would occur. I.e. it's such a long recipe (16h preferment, 2.5h proof, 10min rest, 1.5h final rise, 35min bake) that it means I need to be around for most of a weekend. Unfortunately, I also have to work!
It's not a complete disaster. The preferment turned out terrifically and the dough has the best texture of any loaf I've ever made (which isn't an enormous number, but nonetheless exciting). My options are to cut the proofing time down by 45min OR add 30-45min of proofing time and attempt to "stall" the whole process by sticking it in the fridge (or freezer?).
Help! Bread gurus, what should I do?