Skipping refrigerator?

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It would really depend on what your room temperature at the time is and how active your starter is. If you're at home and have the time to check on it, go by look/feel of the dough rather than times. A safe bet is to let your dough rise by 50% - maybe check it at about an hour and a half.

The cold 8h fermentation does a lot for the flavor of the bread though. If you're going for a stronger tasting sourdough, I wouldn't skip the cold fermentation.