Hi there, we're a little confused by your question. Are you thinking of refrigerating the dough for the bulk rise, and then shaping and letting the dough rise in the pan the next day? This should work fine, although it will definitely take the dough longer to rise when it's starting out cool from the refrigerator. You might want to do a loose preshape in a disk form and let the dough rest on a floured surface (covered) for about an hour to warm up a bit before you do the final shape and place it in the pan to rise. It will still take a bit longer to rise in the pan, but this will help the dough rise more evenly. If you're proposing to do the shaped rise in the refrigerator, I would be concerned that your dough would rise too much in the refrigerator and could collapse before you have a chance to bake it. 

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