Hi :D, I think this would work great, and if the dough hasn't grown much in the pan during refrigeration, you can always add some room temperature rise time the next day prior to baking. My only concern would be that the dough might be more likely to stick to the pan with an extended rise time in the refrigerator. You might want to line your loaf pan with sprayed parchment paper as added protection against sticking when going this route. 

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