Evaluating cold final proof?

Hello, wise friends. I'm still in early learning stages of my journey. I love to use the cold retard for the final proof, as it allows me flexibility in baking and I prefer the scoring. But I'm struggling to tell when the dough is "done" after a cold proof. Last night, for example, I shaped Forkish FWSY Pain de Campagne. After preshape, rest, then final shape, I popped it in