For longer prep steps, such as proofing bread overnight, salting/brining meat overnight, do you interpret "overnight" as 8h? For slow fermenting breads I usually take "overnight" to mean about a night, and set up my baking to continue in the morning. But for something like salting a steak or chicken, I'm unlikely to eat it when I wake up in the morning! In that case "overnight" would turn into almost a full 24h. Instead, I prep the meat in the morning before I go to work to eat that evening. I'm just curious how other cooks/bakers interpret "overnight" steps, thanks!