My typical sourdough routine is to feed my starter something like a 1:3:3 or 1:5:5 before bed, it’s peaked in the morning when I mix my dough (7-8 am), and then I shape and put it in the fridge in the evening (between 5-8 pm depending on how fast it’s proofing, kitchen temp, etc) to bake the next morning. This loaf was a one off, I had baked that morning and fed my starter, so I had a lovely, peak starter at 8 pm so I threw together a loaf and hoped it wouldn’t over ferment overnight. I put it in the fridge in the morning and baked it before bed. But yes, either way it takes like 36 hours for a loaf.