Sure. Folks do it that way all the time.

I do it all the time Jasdip. The bread baked yesterday was made from dough handmixed on Sunday night, taken out of the fridge around 11:30 AM Monday and it was ready to shape around 2:00. And I only used 2/3rds of a 1500g batch. The rest went back into the fridge for another 24 hours. I took it out of the fridge late this afternoon around 4:30. Made a pizza with part of it and another large loaf of bread.

Depending on the recipe, you might want to consider reducing the yeast slightly. I used just 7 g of yeast (less than 2 teaspoons) in 1500 g of flour with a 68% hydration.

~Ann

The issue for me would be getting the timing right, since you haven't done it before. If you were intending to bake Sunday morning, you might be pressed for time to get to your afternoon event. Even regular breads with commercial yeast and no retard can vary by a few hours from mixing to out of the oven, depending on circumstances. Give yourself some leeway.

Jasmin timing is important as pllllog mentions. You need to take the dough out of the fridge , depending the size of the batch, usally a couple of hours before shaping and proofing. And proofing times vary as well. So you are going to need to take the dough out of the fridge very early if you want to bake bread in time to take it with you Sunday afternoon.

Thanks so much for your help!!! I know a number of you do it regularly but this will be my first time.