Hi Winefred, you could do what you're proposing, but the dough would need 3-4 hours at room temperature to begin fermenting before you put it in the refrigerator. You wouldn't necessarily need to increase the hydration if you went this route, but aim for a soft supple dough, and do try to develop dough strength either through kneading or a series of folds before the dough is refrigerated. Alternatively, you might want to try our No-Knead Sourdough Bread recipe, which has a very similar formula, although it calls for Bread flour rather than All-Purpose. This recipe has the long fermentation you're looking for already built in!

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