Interesting idea. I have a gluten-free bread I bake for my wife that is refrigerated overnight, but I've never tried refrigerating my whole wheat dough. I use a starter rather than yeast and it gives be a great loaf of bread, but it's lacks the sour-bough flavor even when I use all white flour. Here's a couple of recipes, any comments would be appreciated.

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https://medium.com/@garyjanosz/the-nuts-bolts-of-foolproof-sourdough-bread-d0001e55e775

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https://medium.com/@garyjanosz/gluten-free-sourdough-bread-e92439ddd207