Challah dough help
I am making CI's challah recipe with a change- they call for instant yeast to make the loaf in one day, but I use active yeast and do an overnight rise in the fridge. I made it at home with complete success, but now having the holiday at a friends house and it has gone a bit wrong.
The recipe calls for an initial rise to double, then punch down, then rise again, at room temp. Instead I put the dough right in the fridge overnight. Our friend keeps his fridge way colder than ours, about 37 degrees, and the dough didn't rise at all. I now have it warming up & rising. At this point should I do the punch and second rise? I don't want to over proof before forming the loaf, but I don't know if the time in the fridge "counted" as proofing. Thank you for any help, and I hope everyone's holiday cooking is going smoothly!