For a fluffy dough, more rises or longer rises?

I've recently started rising in my fridge, which seems like it takes about ~24 hours for a recipe that is supposed to rise, in room temp, for about 2 hours. This is because my house is about 60 degrees, which doesn't seem to be enough for the bread to rise in time (it takes about 4-8 hours of rising time). Anyways, one thing I'm trying is letting it rise two times before the final rise (in oppose to one rise) to get the fluffiest dough I can (within a reasonable time frame). What would be more important: more rises, or longer rises? Such as if I rose it four times, but gave it only 8 hours to rise each time, or give 2 rises, but 16 hours each time.