I don't think it matters much as long as it's "long enough". Much would depend on whether the dough got a chance to start rising at room temperature before going into retardation. If the dough started to rise visibly before chilling, then it would take a few hours to mostly stop any more action. Longer would mostly add to the flavor.
If the shaped dough went right into chilling after bulk ferment, you might need a few more hours, but not that much more since it would have been rising already.
I usually keep my loaves covered with plastic wrap so the humidity wouldn't matter.
I don't think it matters much as long as it's "long enough". Much would depend on whether the dough got a chance to start rising at room temperature before going into retardation. If the dough started to rise visibly before chilling, then it would take a few hours to mostly stop any more action. Longer would mostly add to the flavor.
If the shaped dough went right into chilling after bulk ferment, you might need a few more hours, but not that much more since it would have been rising already.
I usually keep my loaves covered with plastic wrap so the humidity wouldn't matter.
TomP