Hi Mary, you're welcome to use the approach you've suggested: complete the first rise in the fridge overnight. We tend to let the shaped loaf rest in the fridge so it's ready to bake the next day, but you can opt for chilling the first rise if you prefer. (Just note that it may take a few hours for the dough to come to room temperature and proof after shaping, longer than indicated in the recipe.) We didn't need to adjust the amount of water in the dough when we used half whole wheat flour, but you may need to depending on your environment. If the dough feels stiff or dry, add 1-2 tablespoons of water to see if that helps. The dough should feel supple and smooth. Happy baking! Kye@KAF

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