yes you can! in fact it will be better! more flavor development. Thats how I make my brioche.
I make my pizza dough the same way.. I mix it one day, and let it develop over night in the walk-in. It proofs in the walkin a little, I then portion and let rise, roll and grill.
I do the same for my baguettes if I have time. they always come out nicer if I let them slow proof in the walk-in (or fridge) overnight.
so yeah basicly what June said :)
All it needs is a little salt.... pepper.... mustard, catchup, sauce, flavour. -- Trapper