Hi Kady, the activity level of your starter and how warm your home is will have a big impact on how long it takes for your bread dough to rise and ferment, so you'll need to let the dough be your guide. Keep in mind, also, that your recipe is about 2/3rds the size of PJ's recipe, so it won't fill the pan in the same way. 

If the bread looks sufficiently risen after its overnight in the fridge, then you could certainly bake it straight away, but if it looks like it needs more time to rise, it should be fine to give it an hour or two at room temperature. Assuming you've shaped it snug to begin with, look for a gentle poke with a floured finger to result in the indentation filling in slowly. For me, that's a good sign that my bread is ready to bake. 

If you're baking at a high temperature (400°F or higher), butter might not be the best choice for greasing your pan. Crisco will tolerate the heat a little better, or I highly recommend the type of baking sprays we sell. Check out the Everbake Pan Spray or Vegalene Food Release Spray. I would also suggest taking the precaution of making a parchment paper sling and greasing that as well, which will help ensure your loaf comes out of the pan after its extended rise and bake in the pan.

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