when to retard glezer sourdough challah?
i'm trying the 'my sourdough challah' of maggie glezer. i refreshed my starter over night and now mixed up the sourdough starter per her recipe. she says to let that ferment for 8-12 hours. that would put me at about 8 pm tonite. well, then the timing is mix the final dough, ferment 2 hours, shape and then let proof 5 hours and then bake. i really don't want to be baking in the middle of the night, so i'm wondering when is the best time to stick the dough in the fridge? after shaping? and then should i do the 5 hour ferment after that, then bake, or should i add 2 hours onto the 5 hours proof (ferment) because they are coming out of the fridge?
this is my first sourdough challah attempt. thanks so much for your advice!