Last rise in fridge went to far?

Howdy. I put my loaf in the fridge last night for the last rise before baking. I’m worried It rose too much and may be falling. There are small wrinkles on part of the sides.

HOw does one tell when to bake? What will happen if it is beginning to fall and I bake it? Should I stretch and remold the dough?

Many thanks in advance

So clearly this turned out to be a non-problem as your bread looks great!But to answer your question.. unfortunately there’s no easy answer. ?Depending on the temp of your fridge, your dough can respond differently. I‘ve heard that around 38° and cooler, you will see very little to no yeast activity (no volume change). Of course there will be flavor change, as the bacteria are still doing their thing at those temps.

It is certainly possible to over-proof in the fridge. This is just another reason it's helpful to be consistent in your approach to baking, so you can have better control over the variables involved. The finger dent test is close to useless on retarded dough in my experience.You can keep track of how long your room-temp/fridge proofs are, so you can adjust accordingly for the next time depending on results. If it was over-proofed this time, shorten your room-temp final proof next time.I have read reports on this forum of folks successfully (gently) reshaping over-proofed dough from the retarded, proofing again at room temp and baking. I have never tried this, but it is apparently possible!Best of luck