Tartine: Another Bake, Another Flub...BUT Ideas

Hey, me again, the dude who made gummy bread with a weird crumb color! I've realized that I've got to figure out a better system for myself because I work two jobs at the moment. The first is from home, the second is cooking in a kitchen. I get off the day job at 4:30 then head right into the kitchen job.

After my bake this AM I'm certain many of you were right and that in addition to my levain being weak I've also overproofed. Because of the two job situation I've typically finished up the bulk ferment, pre-shape, and shape by 4:30 then it goes into the fridge for me to bake at 5AM. Not ideal as I feel like I rush through the bulk ferment, pre-shape & shape then end up overproofing. SO...

My Main Question

Could I slow the bulk fermentation down by putting the dough in the fridge for the hours I'm at my night gig? I work at the restaurant for about 5-6 hours. I'd like to do the first two hours of turns (recipe)  starting at 2:30 PM then at 4:30 PM put the dough in the fridge and finish it up when I get home.

Any thoughts, ideas, critiques, concerns, etc? Seems like this would work but I'm not very experienced so I come to you humbly looking for a way to make great bread in a time table that works for me :D

Update: A Proposed Timeline for Myself/Bread

Levain: 10 or 11pm night before

1:00 - start (levain, water, flours, etc)
1:20 - 2:00 rest
2:00 - autolyse
2:30 - 1st turn
3:00 - 2nd turn
3:30 - 3rd turn
4:00 - 4th turn
4:30 - 5th turn & into the fridge

- 10:00pm or so remove from fridge
- Let dough rest at room temp for 20-30 minutes
- pre-shape, 30 minute bench rest
- Final shape
- Into proofing baskets

Test the two loaves by:
a) leave one out overnight to bake early, early (5AMish) in the AM
b) put one back in the fridge to bake later in AM (8-10AM)