What changes can I make to a bread recipe to prevent it collapsing when rising overnight in fridge?
The fermentation of yeast raised dough is a complex interaction of:


Temperature - yeast are nearly dormant at 40 F, and die at about 120 F; in between, they get more active as the temperature rises
Initial amount of yeast - Yeast is alive, and will grow exponentially, if given the chance to.  However, the initial quantity of yeast in the dough can be used to get this process started more quickly, or to delay the onset of very rapid activity
Sugar - The presence of small amounts (up to 10%) of readily available sugar in the dough, within limits, will encourage the yeast to grow more quickly--however, high concentrations of sugar actually inhibit yeast growth
Salt - Higher concentrations of salt also inhibit yeast growth


This paper from MIT discusses in detail several of these factors.  The different types of yeasts do have different activity curves, with active dry producing the fast growth in CO2.

Your best bet to adjust the recipe if it is over-proofing is:


Lower the proofing temperature, if you can&mdash; check your refrigerator and make sure it is performing well.  Get the dough to proofing temperature quickly.  You may want to cut batch into two proofing containers in order for it too cool more quickly if you have a lot of dough.
Lower the initial quantity of yeast, cutting it by as much as 50% or 75%
Very slightly raise the salt level--above 2% salt levels inhibit yeast growth, but also affect the flavor of the bread