I fed both my starters in the morning and started a small 250g batch with 40g of the discard and a pinch of yeast. 63% hydration, 7g of salt.
Just big enough for a small boule.
Left it out on the counter while I was at work and shaped and baked it last night.
Sliced for breakfast in the morning.
Lots of shine on the crumb. Not bad for a same day bake.