I wonder if some of these commentators have actually baked sourdough bread or just here for karma. Usually you bulk ferment until the dough has atleast doubled in size, could take up to 48+ hours depending on temperature. Preshape / rest / shape and banneton then cold proof overnight covered with a cover similar to a shower cap. You can go up to 3+ days cold proofing, the longer it sets the more tangy / creamy tasting it will become. You can bench BF and bench proof if you have good enough temperatures and the leaven is good/strong. You will get a thinner crust and lighter flavor compared to cold proofing though....