Believe it or not, a one degree difference over 100 hours would have a measurable effect on when the dough doubles in volume. I cannot calculate the time difference, however. If you end up with 41 degrees F as the fermentation temperature until the dough doubles in volume, that in itself will be a nice experiment that will teach us something. But, there is no reason at this juncture to be concerned with a one-degree difference if it comes to that.
Looking at your most recent photos, and especially the one viewed from the bottom of the container, it does appear that the dough is doing something. I estimate an increase in the spacing of the poppy seeds of about 1/32", or maybe a bit less. A spacing of 1/32" translates to an increase in the volume of the dough of about 9.7%.