3 Days Fermentation

1. Building "Firm starter" with Mother-Starter => 1st overnight fermentation in the refrigerator

2. Building "Final Dough" => 2nd overnight fermentation in the refrigerator

3. Dividing, Rounding, Benching, Shaping => 3rd overnight fermentation in the refrigerator

4. Baking, Cooling, and Serving

from The Bread Baker's Apprentice pp 233-235 , Peter Reinhart