Sourdough starter

As promised, here is a short summary about my bread baking. I'm still learning so this is a work in progress. 

Most recepies with sourdough involves having the bread rise in the refrigerator for 12-20 hours or in room temperature 5-6 hours. I want the bread to rise over night to be ready for the oven when I wake up. I have tried putting the bread into the oven directly from the refrigerator but it's much better to have it warm up slowly for a couple of hours. This is unfortunately not possible on workdays so I have been looking for ways to make the dough rise a bit slower in room temperature instead. What seems to work is to use less sourdough starter and refrigerating the bread before taking it out to rise over night. 

Morning 1: 
15g sourdough starter (from the jar in the picture)
30g flour (50/50 mix wheat and rye)
35g water
Mix everything in a bowl and put in a warm place until bubbly (~8-12 hours)

Evening 1:
Add 550g flour and 375-400g water depending on what flour is used. I usually use at least 80% wheat. Use a machine with a dough hook to knead the dough for about 10 minutes. Add salt. Put the dough into a wooden basket and into the refrigerator for at least 1,5 hours. 

Evening 1 bedtime:
Last thing before going to sleep. Take the bread from the refrigerator and put in a warm place to rise over night (~8 hours). 

Morning 2:
Ready for the oven.