What is the maximum time you can leave this bread for the final proof? Is there any way it could it be left over night or in the fridge for 12-16 hours before the final bake? Or would that seriously mess up the taste? I'm very new to bread baking but have had pretty good success with whole grain and sourdough bread and generally adjust the timing on such recipes to allow for an overnight final proof and an early morning bake...but I'm not sure if this timing pattern can be extended to other grains and bread types.

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