French Bread, take two

In an effort to improve the flavor of my french bread while fitting with my schedule, I took out the entire Pâte Fermentée and left it in a cooler with some ice last night. When I got up, it was still cold (about 50 degrees F). I started kneading, hoping to pass a windowpane test, but after about 30 minutes (dough temp at 67 degrees F), I gave up and just left it to sit and ferment at room temp all day. We'll see...