Hi there, I suspect you won't notice much of a difference as a result of your more extended autolyse, but I hope you'll share your own observations after you bake the bread. You didn't mention if the sourdough starter was included in the autolyse, but, if so, and if the time at room temperature before refrigeration was also extended, then you may find that the dough ferments more quickly in the refrigerator, and may therefore be ready for baking earlier than you expected. Barb

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