For now, I would go with the method described by Tom Lehmann. He doesn't say when you should start the preferment but I think the relatively low hydration of his preferment should allow you to start the preferment Sunday morning, put it in the deli case until the next morning (Monday morning), make the final dough on Monday morning, and put the finished dough balls into the deli case for use on Tuesday, in your usual manner. It might also be possible to start the sequence on Saturday morning and give the finished dough balls two days of cold fermentation instead of one. That might give you even more crust flavor.
I think it is hard to get softness and good extensibility in a dough when everything (the preferment and finished dough) is of relatively low hydration. However, the best way to get an answer on this point is to make some test dough and see for yourself. If the dough is too stiff as you are making it, you can always add more water.