Sticky Buns BBA
Recently made the recipe as per instructions w/ KA AP flour. I had to leave the house for a while, longer than expected, and when I returned the dough had more than tripled in its primary ferment. I proceeded to complete the recipe and they came out beautifly. The texture was right on, soft anddelicious. what went wrong? It is my understanding that this should have ruined the bread. Should I let this happen again with this recipe?