Hi Les, refrigerating the shaped baked good can be a little tricky, especially with yeasted baked goods. Sourdough's longer, slower fermentation really lends itself to this method, but yeast-raised doughs are more likely to overproof in the refrigerator, especially if the dough is warm going into the refrigerator. While reducing the yeast initially might slow down the bulk rise, I'm not sure how this would impact the final rise, since a certain amount of fermentation and rise will likely need to take place before the dough is ready to shape and refrigerate. You could try working with slightly cooler dough to slow down the final rise, but ultimately I think you'll need to keep an eye on the dough and make sure it doesn't over rise in the refrigerator. 

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