Hi Jordan, we're sorry we weren't able to answer your baking question in a timelier fashion! If ever you are in need of immediate assistance, please don't hesitate to give our Baker's Hotline a call. 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). I'm guessing your bread still turned out fine, but for future reference, it sounds like you did exactly the right thing, and, depending on the dough, you might not have needed much stretching and folding to further develop the dough after the overnight in the refrigerator. Many no-knead recipes include just such an extended rise to allow the dough to develop on its own. In any case, when you take the dough out of the refrigerator, you'll probably want to give it an hour or so to warm up a bit before shaping, and after shaping you'll want to let the dough be your guide in terms of when to bake. Rising will take longer when the dough starts out cool, but it should still, ultimately, rise. 

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