Delaying the bake/ Rise in the fridge

I wouldn't want to bet on it. I think the third rise is getting close to what the max effort of your yeast could produce, and it's only a short time- half an hour. Maybe longer if your dough was fridge cold after that second rise. Rather than risk an overrise and dead dough with a third cold rise in the fridge- I would suggest you just bake it off and the store at room temp for a day or freeze for longer storage. I can tell you from experience that they do freeze well, and reheat nicely.