When is refrigerated dough irretrievably overproofed?
I was trying out a new recipe using IDY and didn't notice it called for ice water, and I instead used 90F water for the general mixing. I gave it an hour initial rise at room temperature, where it expanded probably 50%, before putting it in the refrigerator. During the first two hours in the refrigerator it easily doubled. I took it out, knocked it down and re-balled it up, and it doubled again over the next two hours. Now, 12 hours later, it seems to be settled down.
My concern is that this dough is overproofed and that I won't get any oven spring when I cook. But the standard test (finger poking) doesn't really work for refrigerated dough since it's firm anyway. And I don't want to take it out to let it warm up since I'm not ready to bake it for a while.
Is there anyway to judge if a dough still has some spring to it? Am I just overly concerned because the dough already expanded roughly 5x its initial volume, across all of the rises?