Hi Bruce, I've definitely made this bread without added yeast and it worked well, but I've never tried the overnight shaped rise in the fridge with this particular recipe. I would think your plan should work fine, especially if you allow for a relatively warm (75-78F) bulk fermentation of about 3-4 hours. I would recommend adding a fold after each hour in order to guage dough progress and further develop dough strength. I wouldn't look for the dough to double, especially if you decide to add the folds, but it should begin to rise well between folds and become airier in texture, so that a fold actually serves to deflate the dough. Also, be sure to grease the loaf pans well so the dough doesn't stick, and cover the loaves so they don't dry out during the overnight refrigeration. 

Good luck! Let us know how it goes.

Barb

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