Hi Kristen, either way will work! You can allow the dough to do it's bulk fermentation in the fridge overnight, then give the dough a few minutes to come to room temperature before shaping. It will need to rise again before baking. If you choose to shape the dough before refrigerating, the braid will slowly rise in the fridge overnight and you can bake it as is in the morning. Hope this helps! 

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