You can go longer in the fridge if you need to. Some recipes go 24 hours. Mine go "overnight" which is in the fridge by 6pm, and out at 8 or 9 am the next day, so I can mix, rise, shape and be ready to serve by 5pm. Since I use the "mother" method, I set up my next day's starter right after mixing in the final flour and salt on "today's" batch.
Besides, overnight is needed anyway, so next day bread is already in the works. ;)

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