Sourdough sandwich bread. I left the bread in the fridge for 24 hours and it came out very fluffy!

I fed the starter in the morning. 50 g starter 50 ml water (room temperature) 50 g flour type 00 I leave it until the evening - 10 hours In the evening I make the dough (for a loaf of bread) I use the obtained starter (150 g) 300 ml of water (room temperature) (1 1/4 cup) 450 g of type 00 flour (3, 1/2 cups) 1 teaspoon of salt Knead the dough, enough to incorporate all the ingredients. You will get an elastic and soft dough. I covered the dough with a plastic shower cap, and left it in the kitchen for the whole night! In the morning I found a porous dough, alive, full of bubbles and very, very pleasant! I formed the loaf and put it in the backing tray. I covered with a shower cap and put it in the fridge. In the evening I didn’t have time to bake the bread, so I left it for the next day. The next morning I baked the bread and voila... an extremely porous, soft and crispy bread. I baked the bread for 45 minutes at a temperature of 230 C (top/bottom) and another 10 minutes (bottom only) Look at how flexible it is to make sourdough bread! If you don’t have time to bake it, it’s not a problem, you can do it the next day! And believe me , it has an extraordinary taste, it is sweet and sour and crunchy... wonderful!