Bulk fermentation/final prove sourdough pizza flexible?

Hi all, I'm working on a sourdough pizza (no yeast). The recipe I'm following calls for a 3 hour bulk ferment at room temp and a 24 hour cold prove. I fell asleep while my dough was bulk fermenting and ended up leaving it at room temp (68 F) for 12 hours. How long should my cold prove be? Should I shorten accordingly or proceed like normal?