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@Bainbridge
That is far too long for proving - the dough will have expanded and then collapsed by then, so it doesn't have any extensibility by the time you bake.
My schedule:
Night before, get starter out of fridge. Take a tablespoon and put it in a bowl with equal amounts of water and flour. Leave out overnight.
The next morning, make the dough. I do the 'Tartine' method where you 'turn' the dough every half an hour for 2-4 hours depending on my work schedule.
I then divide the dough into two, then roughly form the loaves and let them rest for 30 mins (called the bench rest).
I then do a final shaping (including folds to increase internal tension which increases oven spring), pop them in the proving basket and prove for either 3-5 hours or overnight in the fridge.
All this is very adaptable to anyone's schedule. I have a changeable work pattern so I just work out when is good in my week.
I eat one loaf and freeze the othe. I then refresh it using a microwave and a short time in te oven - it comes out like a newly baked loaf