Turned out PERFECTLY. Proofed for about 36 hours in the fridge and 4 hours second proof.
Have made this enough times that there’s a few key points for success: for the fridge proof cover the bowl with a cloth bowl cover (NOT an air-tight lid). Bake in a dark nonstick 9x13. Measure the oil rather than eyeball it because it’s more than you’d think, and less oil turns out less well. This has become my weekly go-to recipe
