Here's a note I received from Fleischmanns regarding using cold or cooler water when dough is refrigerated over-nite.

Warmer liquids will make the yeast more active in the beginning, but
they slow down when put in the refrigerator. The temperature of the
liquid you use to dissolve your yeast in must not be changed. If you
are using the mixer method, you must still heat the liquids to 120 to
130. If you are dissolving your yeast in warm water (105 to 115), you
may add cold liquids after your yeast has completely dissolved.

When our test kitchen tests refrigerator breads, we do not decrease
the temperature of the liquids, and get good results. Some dough can
be refrigerated up to 3 days.