It's all about the starter
3-4 years of baking now with lots and ups and downs has taught me one important thing. It's all about the starter/leaven. If the starter/leaven is strong and ready, I will get a fast rise and a solid bake. I will be able to bulk rise in 4-5 hours and keep it in a 37 F fridge for more than 12 hours without issue.
I keep mine in the fridge and feed it 2x a day for 2-3 days before I make the leaven. My house is cold so sometimes the leaven takes longer than 8 hours to be ready but now I can tell by looking at it it when it is good to go. Taking the time to get your starter awake and active and giving the leaven a chance to form really makes all the difference. Also a strong leaven allows for the long fridge times which aside from adding the sour flavor allows you to easily work your bakes around your schedule.
Happy baking!