Yeasted dough is usually given a second rise because after the first rise it's shaped, which knocks the air out of it and so it needs time to be leavened again.  But what if you shaped the dough before the first rise and then baked after letting it rise (without deflating the dough in the process)? Would there be any difference in the end result compared to the two rise method?  Assume that in both cases, the dough is left to refrigerate overnight for the first rise.   
Just an update,  I found this article comparing the two methods https://kneadrisebake.com/why-does-dough-need-to-rise-twice/ and in conclusion,  the dough left to rise twice resulted in bread that had a better, more lighter texture than the dough risen only once.   