It will not! But don't be fooled, that doesn't mean that it won't puff up during baking. The cold temperature of the fridge slows down the yeast so the bacteria in the bread have time to work and create sour flavors while the gluten develops. Your bread will still rise beautifully and have a great oven spring because the yeast hasn't consumed all the available food, they'll reactivate during the baking process.