Tom, I have been stretching, folding and reballing after 12 hrs. My proofing containers are kinda small.
Hope you get what you want. My dough was a disaster last weekend, nothing but holes when I opened. Funny how one dough changes from one week to the next. Back to the drawing board!
Thanks for your suggestions but I couldn't use your dough Wednesday. I really didn't make your actual dough since I had to move it to the refrigerator after 20 hours because it was blowing up. I wish I could have used it based on the smell alone. Very rich fermentation.
I used my backup.