Take your dough out of the fridge & allow 1-2 hours for it to come to room temperature.
Dump your dough out onto an unfloured surface, trying to handle as little as possible.
Divide the dough in half & shape into balls by sliding a dough scraper or spatula under the edge of the dough and scraping along the counter, around in a circle.
Let rest for 20-30 mins. They will spread, but should not become completely flat. If they entirely flatten out, reshape & let rest another 20-30 mins.
Heavily flour the center of two tight-weave tea towels. Slide bowls under your towels to prepare for another fridge rise.
Using your hands, spread the dough ball out into a rough square. Grab the left side and fold in a third, then the right side to fold on top of that third. Then grab the top and come down a third, and the bottom to fold ontop. Now start the spread that dough on top around the ball to seal it in. You'll need to quickly flip the dough ball over & pull all the loose edges around to form one seam on the opposite side.
Now pick it up by that seam & drop it onto your floured tea towel in a bowl. Repeat with the other loaf & put them both in the fridge to rest for another 2-4 hours.