How long can a shaped loaf wait in the fridge?
I have a question about my baking escapades from the last couple of days.
Sat night: made pate fermentee / pre-ferment (Peter Reinhart's pre-ferment recipe from Crust and Crumb)
Sun night: made baguette dough (French bread II, with pate fermentee, from Crust and Crumb). Initial rising times (30 mins then 90 mins - though the dough rose crazy fast, so I did a little shorter).
Then - a bit of a mistake I realised later - instead of shaping loaves before refrigerating, I just left the dough in a bucket in the fridge overnight.
Monday: Dough had bulked up wonderfully. Shaped batards. Was a bit unhappy that they tightened up considerably from that bulked-up, expanded rise. (Next time will shape before overnight rise.) Baked one on Monday, one this morning (Tuesday), and wanting to bake the third tonight (also Tuesday).The crust and flavour was great, but crumb a little tight compared to what I think it would've been if I'd shaped the night before.
Anyway, my question is: Third loaf has been sitting in fridge since yesterday morning. Is it too long to leave a risen, shaped loaf in the fridge - from Mon morning til Tuesday night? What's the longest you would keep unbaked loaves in the fridge?