Hi Yvette! You're welcome to give this a try but it's not something we've done ourselves. We'd recommend making the dough and letting the first rise take place at room temperature, then once you've shaped the dough and placed it in the loaf pan, you can cover it and move the loaf to the fridge to allow the second rise to take place slowly overnight. The next morning the loaf should be ready to bake, if it's not fully risen you can let it finish rising at room temperature. Happy experimenting! 

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