HTC, I'm moving your question to the bread forum where our bread experts will be sure to see it!
I've always followed the rise instructions on the recipe and never let something rise for this long. I'm guessing that if your room is cool enough it might be OK but that's a guess. I'm assuming that you can let something rise for too long to the point that it looses its oomph, too (don't you love my use of technical terms?!?