If it was me, I do this and hope for the best:
60% HR (cold water - not ice water cold)
3% salt
0.5% IDY
2 days before the first service, combine and mix just enough for the dough to be more-or-less homogeneous and go straight into the fridge for 24 hours in bulk. After 24h ball enough for the first day. 24h later ball enough for the 2nd day, and 24 hours after that ball the remaining dough.
Hi Craig, I really appreciate your help and support. I'm just getting ready to start the first step in a few hours. In your instructions you say to start 2 days before the first service. The first service is on Saturday at 1pm. So 48 hrs before is today at 1pm. I will mix and put into fridge for bulk fermentation for 24 hours at 38f. This brings us to tomorrow (Friday) at 1pm. So I'll take out enough to ball for Saturday and then what? (since I still have 24 hours until I bake). I assume I put them back into the fridge? See my plan below, is it correct?
Thu 13:00 - Create more-or-less homogeneous bulk dough and put into fridge
Fri 13:00 - Ball enough for Sat lunch 13:00 and return to Fridge
Sat 10:00 - Remove Fri balls from fridge for final proofing at RT
Sat 12:00 - Remove bulk from fridge and ball enough for Sunday lunch 13:00 and return balls to Fridge
Sat 13:00 - Bake
Sun - Repeat Sat.
Mon - Repeat Sun.