Can I let sourdough dough rest overnight before a second rest period?
Yes, an overnight rest followed by more time in the bag is fine, especially for a forgiving discard bread. The main thing to watch with wheat is total fermentation, since the gluten keeps breaking down the longer it sits and can turn the dough slack and sticky. If it is mostly rye or discard, it is very tolerant, so a long rest mainly builds more tang. Judge readiness by growth of about 50 percent rather than by the hours.
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Then in the evening simply mix the ingredients as shown in the table. Your dough is going to be ready in the morning. It’s typically ready after 6–12 hours. If you use more sourdough starter it will be ready faster, conversely it will take longer if you use less. Try to aim for a fermentation time of 8–12 hours as by using your dough too soon, the flavor might not be as good. By using your dough later it might become a little more sour. The best option is to experiment and see what you personally like the most.
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