While the time it takes to make the bread – start to finish – averages 20-30 minutes of actual physical work, such as measuring, mixing, folding and shaping, the preparation of the starter, bulk fermentation and rest takes about 36 hours, so for you to bake your overnight bread on Sunday morning, you need to start by feeding your starter on Friday evening. Here is the example timeline I follow when making bread: Friday, between 18:00 and 20:00 – feed the starter Saturday, between 9:00 and 11:00 – mix the dough Saturday, between 17:00 and 19:00 – shape your dough and place in the fridge to rest till the morning or leave out to rest after shaping and bake once the dough feels nice and puffy. Sunday, between 8:00 – 18:00 – bake your bread FEEDING THE STARTER Remove your starter from the fridge 12 hours prior to baking, discard all but what remains on the bottom and sides of the container, then mix in equal amounts of water and flour to make a total of 250 grams of starter. Leave it out on a counter overnight, to allow the yeast to populate the mix. The starter should double in…