Hi Murry, I would be a little hesitant about allowing the shaped baguette to rise too long in the refrigerator because there's a risk that it will rise and collapse before you have an opportunity to bake it. In addition, shaped dough has been refrigerated has a tendency to blister during baking, which isn't necessarily a fatal flaw, but will affect the appearance of your baguette. In this case, my preference would be to refrigerate the dough in bulk form overnight after all the folds are completed, and then do a light preshape of the loaf when you take it out of the refrigerator in the morning. Let the preshape sit out at room temperature on a floured surface (covered well with greased plastic, so it doesn't dry out) for about 45 minutes to an hour before doing the final shape. This pause will allow the dough to warm up a bit, and should make the final rise a little more predictable, although the dough will still rise a bit more slowly. This way you can keep an eye on the final rise and bake at the right moment, and your baguette will be freshly baked in time for your luncheon. 

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