I am planning to make this recipe to bring to my family's for Thanksgiving http://www.northwestsourdough.com/discover/?p=1423 [1] The recipe calls for 4 hours of bulk fermentation (with folding) and then 2 hours in the fridge before baking. I would like to mix and bulk ferment the dough on Wednesday night, refridgerate overnight and then bake after letting it warm up on Thursday morning. However, this is a big change from the recipe and it makes me nervous. I was hoping someone could give me some advice as to weather or not they think that's a good plan. Thanks so much and happy holidays!

Beth