While I like to bake and bake bread fairly regularly I wouldn’t say I’m a bread expert . . . but there are so many variables to really answer that question; what type of dough, how long in the fridge, what type of yeast, did it overproof in the fridge since it is already shaped . . . .
Assuming it isn’t overproofed and when you get home and are ready to bake it, that the bread is ready to be baked as well (it could still need more rise time potentially) - I would give it 20-30 minutes at room temp and then bake it off.
