Did I completely mess up my croissant dough by freezing it?

Hi all, following the NYT croissant recipe and made it through my first book fold to put the croissants in the freezer for 10 and then the fridge for an hour. Well… my glorious brain forgot I needed to switch it from the freezer to the fridge and the dough sat in there for an hour. I didn’t even attempt to roll it out bc I knew the butter would break, but am now left with waiting another couple of hours for the dough/butter block to thaw slightly.

Did I completely mess up the dough by freezing it for that long? Or do I still have a chance to salvage them?