Hi Al, You may have better browning without the overnight rise in the fridge since fewer sugars will have been eaten up by the yeast. Give it another try on a day when you're able to do the whole try in one go, or experiment with a kneaded recipe if wetter doughs aren't what you prefer working with. Wetter no-knead doughs can be shorter risers without a tight shaping. The video on step 6 shows great shaping to create a tight skin for good surface tension which can help with a higher rise. 

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