Should I keep going

I started croissants on Wednesday using this recipe from Weekend Bakery.

The initial dough was supposed to develop overnight in the fridge, but Thursday got away from me as did Friday (you know, the world). Can I continue as if it’s Thursday morning? The dough has been wrapped in plastic and doesn’t seem to have developed too much. I’d rather waste this bit of dough than put in the time and good butter and have it not come out well.

Thoughts?

Thanks!
Chris