How could I split the proving and baking of bread over 8 hours plus?
For sourdough boules I would usually do the rising in the evening, then shape the loaf and place it on a baking sheet with baking paper. I used to cover that with the biggest cooking pot I had, upturned, which comfortably fit around the loaf. The whole thing went into the fridge and would slow-proof overnight.

In the morning, I took it out, removed the pot and left it until the oven would preheat, then dust, score and bake.

With the 40 minute baking time (for a 500g flour, 340g water, yeast, salt and sourdough starter recipe, so one loaf), this whole process takes about one hour, including a bit of cooling time on a rack. Of course that depends on how quickly your oven can preheat.

In my experience, it did not make a significant difference between doing this at 7pm or 10pm, and I'd usually start the baking between 8 and 10 in the morning.

Here are two examples of two different breads I have done that way (both have part whole-grain spelt flour, hence the colour). The first one didn't have enough scoring, but the product is still OK for an amateur.