Hi Folks,

I'm currently making my bread in one session : viz. mix ingredients,
knead, prove dough as one bulk, knock it back, split dough into
baking tins, prove again, bake, (eat.

I'd like to mix the ingredients and knead it late at night, and
then allow to prove, but bake it off in the morning.

I'm not sure how I should organise this change. I've read that
over-proving will affect the bread taste/texture.

Any help from the experienced bakers appreciated.

Thanks.
d