Craig, do you have a favorite recipe for me (maybe a link to one here within the forum) ... and, as I said before ... one that uses more readily available flour than 00 or the like?
I think you want to target 24 hour fermentation. I don't have a lot of experience with regular yeast, so you may need to experiment and tweak this some, but here is where I would start. Maybe someone else will comment if they can help fine tune this.
100% King Arthur AP flour (KAAP)
63% Ice cold water
2.5% salt
0.04% ADY or 0.03% IDY.
Dissolve the salt in the water (if using ADY, keep some out to warm and dissolve the yeast per the normal process) then add 3/4 of the flour and the IDY or dissolved ADY and mix well. Add the rest of the flour in large spoonfuls over the next 5 minutes or so mixing//kneading the whole time. When everything is incorporated, mix for a few more minutes until it's basically smooth. The dough will be ~75F or so when you take it out of the mixer. Let it rest on the counter for 15 minutes. Give it 5-6 stretch and folds until it gets firm and resists your stretching. Let it rest for 10-15 minutes then repeat the stretch and folds. Do this one or two more times until your dough is very smooth. Let it rest (covered with plastic) in bulk for 1.5 - 2 hours at 60-70F (depending on how long it took you to get it smooth) then ball and let ferment (covered with plastic) for 24 hours @ ~65F. You don't want to touch the balls again until you are ready to use them.
For the last 8 hours, keep an eye on it. Until you get the yeast and temperatures fine tuned, you might have to make adjustments to get ready on time. You might need to put it in the fridge or oven at ~95F for 30 minute intervals to slow things down or speed them up. You'll learn what it should look like when it's ready with experience, but to start, look for about 2X rise. A little more would be better than less.
