Hi Yong, there are a lot of  variables in play here (how active your starter, how much starter is included, how warm your dough, and how much additional yeast you add), so it's hard to give you a precise answer, but if you only add a small amount of additional yeast (say 1/2 to 1 teaspoon for the entire recipe) this should give you a dough that will last through an overnight refrigeration. I'm hesitant to recommend cutting back on the room temperature bulk rise, however, because the sourdough needs that warm fermentation time in order to continue rising and fermenting in the refrigerator. If you plan to refrigerate the shaped loaves, I would only add 1/2 teaspoon additional yeast and be sure the dough is nice and airy before you go to shape and refrigerate. 

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