Hi Ana! Bread can usually take one long fermentation in the fridge. So this can either be the bulk fermentation. Or, you can do the bulk fermentation at room temperature, shape the loaves, and then let them slowly rise in the fridge overnight. They won't necessarily have to come to room temperature or be out of the fridge for a specific amount of time before baking the next day, they just have to be fully proofed before baking. 

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