We find that we get the best results from making this bread all in the same day. However, there is a way to prepare it in advance. You can assemble the dough, and then do the first proofing overnight in the refrigerator. Make sure it's covered tightly to prevent it from drying out. The next day, take the dough out and let it come up to room temperature. Then continue with the recipe (punch the air out of the dough, shape, proof, etc.).