No…the 2–4 hours I mentioned is the bulk fermentation stage. Proofing is the stage after shaping. I typically proof my dough overnight in the fridge and bake the next morning.

The whole point of sourdough is not to use dried yeast. But I wouldn’t discourage anyone from baking any type of bread. Just keep in mind that bread made with dried yeasts don’t have the same health benefits as sourdough.