I did exactly this yesterday. I made a sourdough version, though. I mixed my dough at 8am, and let it autolyze for about 45 minutes. I did my first set of folds, put it in the refrigerator, and spent the day running errands and cutting 10 acres of grass. Periodically, I came into the house, washed my hands, and did another set of folds. I was too tired to bake by the time my day was over, so I left it in the refrigerator over night. I did a couple more folds as I let the dough warm up this morning, and baked it about 24 hours after I started it. Slowing down the timing depends on your dough temperature. In my case, I was busy all day, so I cooled the dough almost as soon as I made it.

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