Hi Kenna, we're sorry for the delay in responding to this time-sensitive question! In future if you're ever in need of a more immediate reply, please consider contacting our Baker's Hotline either via phone or chat. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371-BAKE (2253). For future reference, it sounds like all your bread doughs received an adequate bulk rise (1st rise), which continued at a slower pace overnight in the refrigerator. Sourdough bread recipes often benefit from this type of extended fermentation time in the refrigerator, and you'll notice that our No-Knead Sourdough Bread recipe follows a very similar timeline. In the morning, once your dough has had an hour or so to warm up a bit, you can shape and allow the dough to rise again (2nd rise). Keep in mind that the final rise will take longer, since the dough is still likely to be somewhat cool from the fridge.  

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