Hello everybody

I am nowadays planning to set up an artisan bakery in my city. Our focus are whole grain flours and wild yeasts only bread, a little bit of "ancient style". And by now, I have to plan the working timetable. And I do not want to wake up early in the morning for making the bread, so I ask you :

why so many organic sourdough bakers do start to make their bread at 5 a.m. in the morning? ¿Do you find this really necessary?

I can understand the convenience for consumers to get their loafs reciently done, almost still hot when we speak of conventional white bread whith fresh yeast and chemical stuff, because the loafs do not last so long in good conditions, BUT as far as I understand, a 100% sourdough bread needs a resting period after going out of the oven. Some people even recommend waiting 48 hours before start a rye bread, because the process is still going on inside...

So, Any of you might tell me if make his/her   bread without waking up early? Which ones are your fermentation periods and temperatures?

I will be very grateful for any information on this issue.

Thanks so much and...

Have a nice day

Pablo