When can I cool my Ciabatta dough?

I would like to bake a round of Ciabattas (BBA) in the evening, but the final stage that starts with mixing the pre-prepared poolish with the

rest of the ingredients until it goes into the oven can take up to 4 hours.

I would like to do some of the stages before I go to work in the morning and complete the rest in the evening.

When would be the best time to put it into the fridge?

I was thinking of completing the second stretching, letting it rise a little, cool it for a few hours, and then having my wife take it out 3 hours before I plan to bake it.   

Any recommendations?

Thanks.