Hi Nichael, while I wouldn't recommend allowing the bulk rise to go on longer than the 3 hours suggested in the Tips From Our Bakers section of this recipe (with a reduced amount of yeast), you could refrigerate the dough in bulk form after the 3 hours and a final fold. Be sure to put the dough in a greased bowl or container with room to rise, and cover well so the dough doesn't dry out in the refrigerator. The next day I would divide the dough and form loose preshapes and allow these to rest on a floured work surface for about an hour. Again, cover well so the dough doesn't dry out. This extended preshape time will allow the dough to warm up a bit and will lead to a more predictable and (hopefully) airier rise in the shaped baguettes. 

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