Hi Tatjana,
That's a lot to ask from the yeast. Most likely the 3 rise will be pretty sparse, the yeast would be reaching its limits.  We would suggest doing the first rise in the fridge, after about 30-60 minutes at room temp to give the dough a jump start. So, short rise at room temperature, long cold rise overnight, shape and rise and bake the 2nd day.

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