No-knead methods (like the Lahey dough) make this trivial. I usually mix and leave overnight for 22-23h, room temp. For longer cold fermentation either I use mo

No-knead methods (like the Lahey dough) make this trivial. I usually mix and leave overnight for 22-23h, room temp. For longer cold fermentation either I use more yeast or I'll let it develop at room temp before transferring to the fridge.