Tangzhong sourdough recipe from pantry

Good morning! I started the tangzhong sourdough recipe yesterday from pantry and mixed my dough around 2pm. I let it sit out until around 10 pm before bed and stuck in fridge because I didnt want to over ferment and it wasnt ready yet. Dough temp was 78 all day. There was signs of life so I tucked her away. I woke this morning to find a beautiful dough but it smells tangy. Thats normal right? Just wanted to be sure its not sour milk as the recipe called for all milk and a counter fermentation. Its not unpleasant. Its like buttermilk sorta. Dough is puffy and has bubbles. Im going to shape soon. Just wanted to be sure the smell was normal. And is it okay to put shaped dough back into fridge and bake tonight? Do I have to let it rise slightly first? Thankyou! Im new to sourdough, so just checking lol

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Tangzhong sourdough recipe from pantry