Bread dough smells super tangy after fridge time, will it taste bad?

The author is a beginner bread baker experimenting with a basic bread recipe, using milk, yeast, honey, eggs, flour, salt, and butter. Two loaves were made using the same recipe, both proofed at room temperature and then refrigerated overnight after a punch down. The difference between loaves was the order of the ingredients were mixed. In the second loaf, the yeast was added separately at the end of the mixing to see if it makes a difference. Loaf #2 took longer to rise initially and appeared wet. It also had a very strong, tangy, yeasty smell, reminiscent of beer. Loaf #1's smell was not as strong, if noticeable at all. The baker is concerned about the flavor of loaf #2 and the reason behind the smell. They are exploring if the mixing order or potential over-proofing caused the strong smell. The baker questions if the technique caused the over-proofing, suggesting punching down will allow the dough to rise further. They seek guidance on whether the loaf is salvageable and how to adjust the process in the future.