I posted a reply to chiguy's post before seeing your last reply. But now that I see your last reply, I am pretty certain that the dough you made fermented too long--because of using too much yeast (more on this below) and a finished dough temperature that was too high, because of a water temperature that was too high, combined with a high room temperature during the two room-temperature fermentations.
Fresh (brewer's) yeast is not the same as ADY. Fresh yeast is a "wet" yeast that is already hydrated, and ADY is a "dry" yeast that requires rehydration. To convert from fresh yeast to ADY, you use one-half of the amount of fresh yeast, by weight. In your case, you should have used half the amount of ADY you used. It sounds like you rehydrated the ADY in all-warm water. This alone would have materially increased the finished dough temperature. A useful factoid to keep in mind about finished dough temperature is that for every 15 degrees F increase in finished dough temperature, up to 100 degrees F, the rate of fermentation doubles. I think that you can see that, in your case, the combination of using too much yeast and warm water caused your dough to ferment much too fast. It's hard to say for sure, but your dough may have fermented too much even before you put it into the refrigerator. The dough continued to ferment beyond that point but at a slower rate.
chiguy makes a good point about deciding whether you want to use a room-temperature fermentation or a cold fermentation. The same dough formulation using room temperature fermentation and cold fermentation will not behave the same way in those two cases. For best results, each approach requires its own unique dough formulation and dough management, and "mix and match" doesn't work particularly well, if at all. You will have to decide what approach you want and use the correct dough formulation to begin with or adapt an existing dough formulation to accommodate the results you are after.