I mean, as "urgent" as a bread-making question can get.
I am a pretty lousy bread baker, but I keep trying. This afternoon, I made the dough for Lahey's no-knead bread. I put it on a shelf that turned out to be pretty warm, so six hours in, it's doubled or tripled and has the bubbles on top. I either proceed now—six hours earlier than his "at least 12 hours instruction"—or wait 12 hours till tomorrow morning, which makes 18 total. I have no idea what's better.