You could allow the dough to stay in the fridge for a day or two, but you won’t want to make it too long in advance because the dough will continue to proof, even though that is slowed down due to the cold temperature. I would also stick it in the fridge as soon as you can finished your last stretch and fold, don’t leave it to rest on the counter at all. And then you can let the dough warm back up to room temperature before you shape and bake.