Hi Diane, because the dough is being shaped soon after it's taken out of the refrigerator, it is already quite cool and may not rise or ferment much if stuck right back in the fridge. You may need to give it an hour or two of room temperature rising before refrigerating it again. Alternatively, I've had good luck extending the bulk ferment for another hour (total of 4 hours), and then shaping the dough and placing it in a well-floured banneton in the refrigerator (covered) for the shaped rise. When going this route, I wouldn't recommend going longer than 24 hours in the refrigerator. And, yes, you should be able to bake the bread right out of the refrigerator when using this method. 

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