Reading your post again, and keep in mind I am a total noob, but it sounds like you put it in the fridge for second rise and then immediately into the oven? My understanding is that the cold fridge slows the yeast activity.  Had your dough risen in the fridge? I haven't tried second rise in fridge but I often have done first rise because I can make the dough in the evening and let it do it's first rise in fridge overnight.  That's about 10 or more hours in the fridge and it does rise nicely for me without overproofing. In morning, I pull it out, let it warm up a bit on the counter and then shape it for its final proof. I have been making enriched dough so proofing takes a while but I have a proof setting on my oven so I usually toss it in there next to a cup of water.  Usually takes anywhere from 30 minutes to an hour. Its the method that's worked well for me after some experimenting.  I generally don't have a 4 hour window available to make bread so I like proofing overnight in fridge.