Hi Luchie, ideally you do want to bake this bread within the 8-12 hour time frame mentioned for refrigeration. Because this dough is fairly high in hydration and already has an extended bulk fermentation at room temperature, it may be a little more prone to over-proofing if you leave it in the refrigerator for longer than this. However, I think your bread will still turn out okay; it will likely just be a bit denser and not as airy in texture if you leave it in there for 24 hours. 

• Reply