Thanks for the reply.  I llive in Georgia.  We had some rain & thunder, but wasn't a bad storm. Thanks for replying.

for getting back to me on this.  Now, next time will know what to do.

=== If it only had 30 min of proofing when you put it in the refrigerator, it probably had not risen very much and won't rise much more after it cools to refrigerator temperature. ===

Actually, most breads will rise quite nicely in the fridge.  The yeasts generate enought internal heat to keep growing for some time - generally, they run out of steam just as the bread is fully risen.  Often the flavor is much better after an overnight rise as well.

I spray the inside of the plastic garbage bag (clean!) with water from a mister, then tuck the pans or peel into the bag (generally with 1 or 2 tall glasses to prop up the plastic and keep it from draping on the dough) and put them on the lower fridge shelf.  Next morning turn on oven to heat, take out of fridge, and bake when oven hot.   I agree with Hamelman that whether you let the risen dough warm up before baking or not is stricly preference; it doesn't seem to make too much difference to the final result.

sPh