Hi Nick, since this bread dough is generally pretty wet and sticky by the time you shape it, it will likely be much easier to transfer and score your loaves if you include the refrigeration step. However, if you shape and place the loaves in the fridge early in the day, you should be able to bake them 8 hours later. Or you could try letting them rise for an hour at room temperature after shaping, and then refrigerate them, which should cut down the rising time necessary during refrigeration to maybe more like 4-6 hours, assuming they've got off to a good start rising before refrigeration. 

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