Hi there, Konrad! We haven't tried this ourselves, so you'll have to do a bit of experimenting. An overnight proof at the end of the bulk fermentation will most likely work but we imagine you'll end up with a more sour flavor that may compete with the sweeter notes of this bread. After the overnight rest in the fridge, you'll want to shape the dough and place it into the pan. Your second rise time will take a bit longer than listed in the recipe, so you'll have to keep an eye on your dough. Happy baking! Morgan@KAF

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