Overnight SD rolls, early bake

I’ve searched a bit around, but not found quite what I’m looking for.

Sometimes we find ourselves without bread for next morning and make a dough with IDY that is just mixed, sat overnight, divided and baked.

I want to do the same with sourdough, but unsure how to approach it. Ideally, I should probably make the dough earlier in the evening and do some stretching before letting it proof overnight on the counter or in the fridge, but I want a method where I can start an hour before bedtime and be able to bake them first thing next morning once the oven is warm.

It has to be in room temp, but should I divide and shape in the evening or next day? My attempts so far has been to divide in the morning, but this comes at a cost and the balls haven’t prooved…proofed…proved…(you get it :) ) under tension. On one attempt the dough was very well proved and gave a decent finished interior, though a bit dense. Another attempt was more doughy.

What if I mixed the dough, gave it two S&F before balling an hour after mix, let them sit at room temp and just put straight into the oven the next day? Assuming I find the correct amount of SD of course.

There is nothing fancy in the rolls. Just flour, water, starter and salt like an ordinary bread.