overnight recipe with starter
I know there is a way, but I'm getting a bit lost in a sea of too much information trying to figure out what to do if I would like to start a loaf of bread the night before and cook it in the morning. I have a well started and well fed sourdough starter. I have up to 4 hours to play with the night before, either a fridge or room temp (around 65 degrees) overnight and up to 2 hours the next morning. OR I could wait and cook the bread the next evening, giving me a full 20 hr proof. I mainly just want to be able to play with making bread during the week.
if any of you have a basic recipe, knead/proof schedule that might work to try, I'd be thrilled.
I'm still somewhat a beginner, but have been baking yeast breads for many years with and without using sponges. I have made sourdoughs before, I just always use a weekend schedule.
you all are wonderful--I'm loving browsing through all the posts. Thanks for any help you can provide.