I have watched the video and really want to try this, but if I understand this correctly, I won't be enjoying or distributing the bread until Day 3. Some recipes offer a schedule and I have tried to extrapolate one from your blog post:
Day 1:
8pm – mix ingredients
8:15 first fold
8:30 fold
8:45 fold
(not clear if this is done 3 or 4 times)

∙ Leave the dough 12 hours or overnight (at room temp)

Day 2:
8am – divide dough and let it rest for 10 minutes
∙ flour bannetons
∙ shape loaves and place in bannetons and cover
∙ cover and place in the refrigerator (immediately or after another 30-60 minutes depending on degree of overnight rise) or 8-12 hours
∙ loaves are baked cold from refrigerator (according to instructions)

*This is the unclear part of the scheduling – assuming it takes 30 mins max to flour, shape, etc, it means the refrigerated dough should be ready anytime between 4:30-8:30pm on Day 2. If the latter end of this time, then by the time it has baked and cooled, you would have to store it and would be eating it on Day 3.

Questions:
1. Can the dough remain in the refrigerator longer and be baked in the morning (that would be more like 24 hours in the refrigerator)
OR
2. Can you start the process at 8am on Day 1 and prepare the loaves that night to rest in the refrigerator to bake in the morning?
3. In either case, how do you know if you have overproofed/left the dough too long once it is shaped and cold?

Many thanks! Maria
ps. the "Do Nothing Sourdough" link at the end of the post does link to anything

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