Hi Kirsten! To confirm, you've already shaped if you're already to the cold fermentation step, right? In that case, the ship has left the port--I would proceed. If you try to move the loaves (loaf) after its cold phase, it will degas and collapse in all likelihood. Rye does advance the rate of fermentation. Make sure your oven and pot is very well preheated and give it a go--I bet it will still taste great. Happy Baking! 

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