Looking to overnight ferment a telera recipe but need help

Hey all,

It's been hard for me to find a good telera roll recipe but I found one that I like. I'd like to experiment with AT LEAST a 24 hour bulk ferment in the fridge.

Here is the recipe: 

• 335 g flour
• 180 g water
• 50 g lard or butter
• 15 g sugar
• 5 g yeast
• 5 g salt

Then it's the standard knead>rise>shape>bench rest>bake.

I'm thinking to accomodate a bulk ferment in the fridge I'd need to use less yeast and more water. Is this correct?

Also, when should I bulk ferment in the fridge and how will this affect kneading shaping? Should I knead then bulk ferment in fridge, then shape before baking? Should I knead, shape, then bulk ferment in fridge?

I don't know too much about baking bread so I'd love any advice!