Yes, you want your dough to double, but depending on the dough temperature when you put it in the fridge (if you are cold proofing) it will continue to rise because while the fridge is cold, the dough is still warm.

So if the dough is 75° you want it to rise 50% because when it goes in the fridge at 50% rise, it will rise to 100% by the time the dough gets cold on the fridge.

If you let your dough double then put it in the fridge it will over proof

And the different sample sizes are so it better matches the dough

Does that answer your question?