I'm making Peter Reinhart's "Everyday 100% Whole Wheat Sandwich Bread" from his Artisan Breads Every Day for the first time. I put the dough in the fridge at 12:30 pm and it's already more than doubled by 6 pm, pressing firmly against the plastic wrap in the biggest bowl I have! Two questions: 1) I don't intend on taking it out until tomorrow morning. Will it be OK in that bowl until then? (I picture some "I Love Lucy" episode with the dough pouring out of the fridge). 2) The recipe calls for "flattening" the dough and shaping into 5 x 8 inch rectangles to put into 4 1/2 by 8 1/2 inch loaf pans, letting them rise for 2 to 3 hours until just an inch above the rim. Should I make sure that the dough has room to rise, even if it means cutting some away (and using the excess for something else)? Or if the dough--even with "flattening"--is still past the 1 inch mark--should I forget the extra proofing and go straight to baking? Thanks for any advise!