SUZY, this how I do it. I will assume you have fully fermented the dough. Now do you fold. The easy way is to divide, round, rest & shape it into
(rolls, batard, baguette) & give it a 1, hour proof time. You can place it in the refridge up to 24, hours.
Remove it 3 to 4, hours before baking time to get to room temp. It will slowly then continue to complete it’s proofing at this time. just a short time later when proofing is near completed,
that is the time to slash & bake & place it in your pre-heated oven this way you will get good oven spring. I hope this info helps you. enjoy the rest of the day.