Absolutely, but you will have to fool around with yeast amounts and temperature. It would be a bit more difficult to do this on the second rise, but it would be no problem with the first. If anything your bread will be better for it. A long slow rise will really help add flavour. I make "no knead" bread all the time and you let that go 14-20 hours using just a 1/4 teaspoon of yeast.