Freezing dough causing breakdown of gluten?

For Easter, I had made some croissant dough. During measuring I poured in the milk and water for my recipe and realized too late that I had added the double of each. So, I just ended up doubling everything else. and mixed per usual. The dough seemed fine and after the bulk I divided in half and decided to freeze one half. The recipe I follow is from pastry school I attended, but is a pretty standard formula... The easter croissants were fine. Yesterday, I decided to use the rest of the dough and moved it from the freezer to the fridge for a 24 hour thaw. This morning, I rolled in the butter and did my standard turns and set them to proof. Normally at the pastry school this recipe needs about 1 hour proof at around 27C and 80% humidity. My dough was a little cold after shaping, so I figured 2 - 3 hours would be needed. 2 hours later and there was very little action, so I added a dish of warm water to the oven I was using to proove. 3 hours later a little more oomph, but not much. I couldn't hang around anymore, so I decided to bake. There was almost no oven spring and even worse, the sides split on half of them. The only other time I've had the sides split was when the gluten was very much underdeveloped. This time, considering that the last batch from the same mix didn't have this issue my only other guess was perhaps there was gluten breakdown during the freeze process? It's a long story I realize...but thoughts?