So I am taking a crack at BBA pane siciliano. It says to refrigerate the pâte fermentée overnight as do a lot of other artisan breads. So what does everyone consider overnight: 8hrs, 10hrs, 12hrs....? I am thinking more along the lines of 12hrs but not sure. Is there any advantage or disadvantage to doing say 12hrs or more than say 8hrs?
8-12 hours is fine. It shouldn't make much of a difference in the overall end product.