Ok to let dough sit longer than 8hrs?

Not sure if this is where you want to refrigerate the dough but the recipe says in Step 10: "Wrap the laminated block of dough in plastic wrap and place it in the freezer to chill for 1 hour. Move the dough from the freezer to the refrigerator for at least 8 hours and up to 12 hours to retard the dough."