a rising problem

I've been making this one particular multigrain loaf for a number of years.  It's made with the LaBrea grape starter recipe that I've had for quite a while.  I've since added cooked quinoa to the bread and have made a couple this way quite successfully, albeit with a bit less yeast, 1 tsp as compared to 2.5 that I had previously used.

The other day, I mixed the dough sans salt & yeast in my desktop.  I fridged it for 6 hours or so.  I brought it out on the counter to rise, then added yeast and salt after a couple of hours and mixed again.  I may not have needed the additional yeast.  I shaped it and put it in a loaf pan.

The dough still seemed somewhat cool to me, so I left it in the oven overnight to rise, with the light on and perhaps a little residual heat (90º) from earlier baking.

 In the morning, it had overflowed it's pan.  I gathered the dough, kneaded a bit, reshaped and dropped it in a new pan. It felt pretty nice.  I let it rise on the counter 25 mins or so and baked as usual.  I'm sure it will taste as good as ever, but the resulting loaf barely rose.  I use a pan of boiled water whenever I bake bread.

 Is there anything I could have/should have done to fix this?