Baking above 5000 ft. - Question regarding over-rising dough
I have a question concering the amount of time the dough should be left at rest to rise. Since we live at such high altitudes we are surrounded by less atmospheric pressure and this results in making the fermentation process occur quicker (up to 25-50x faster from what I have read). When some of these cookbooks ask us for example to create a sponge (which rests for 45-60 minutes) then mix in the final ingredients then put to rest for 45 minutes then knead and put to rest in loaf pans for another half an hour (Reinhart, Bread Bakers Apprentice, White Breads: Variation 3)... That means the yeast has been fermenting for over 2 hours! Wouldn't that lead to a really over-risen and dense loaf? Since the altitude messes with my baking I skipped the second knead and just went straight to the loaf pans after kneading the remaining ingredients into the sponge. What do you do when the recipe asks for the dough to be kneaded two seperate times for 45-60 minute intervals?
Honestly I already have 1 giant fresh loaf which I baked last night but I am looking for "any" reason to bake another loaf today so please give me some reason! Any reason/suggestion will do!
Happy Baking :)