Camille, if you don't have time to bake on day 2, we recommend shaping the loaves and then covering them gently with greased plastic wrap before putting them in the fridge to complete an overnight rise. The next day, take the loaves out of the fridge and take a look at them. It's likely that they'll be pleasantly puffy and be ready for the oven. If not, let them rest at room temperature while the oven preheats (or longer) until you can poke the dough with your finger and the indent stays without springing back. Happy sourdough baking! Kye@KAF

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