One vs Two risings before shaping and over proofing?
I read on different threads here that "you probably overproofed the dough during the first rising so it didn't rise very well second time, (or some other small mishap)...."
However I see recipes that often direct you to gently deflate the dough after its doubled in volume and let it rise again till doubled in volume before final shaping. I did a brioche recipe where it asks you to let it triple in volume before deflating it and then let the dough rise again in fridge ON.
Accidentally, while I was preparing a recipe from Reinhart's ABED, I let the dough sit on the counter for a short while instead of placing it in the fridge right away and it had doubled already. I did a little stretch and folds to deflate it some and refrigerated. Next day the dough had more than tripled in the fridge. However as I was shaping, the two risings made the texture of the dough so much better. Softer and stretchy-er and more resilient. The texture of the bread was better too. Didn't look like the dough or bread had suffered for having proofed/risen twice before shaping and baking. Now I routinely proof twice before shaping at least with the recipes from this book. I really like the way dough becomes. Isn't it a good thing that the dough feels so much better?
So my question is: If you can overproof by letting the dough a little too long during the first rising then how can you proof twice and still get good results? Isn't the yeast merrily eating away the sugars during the second rising just as much?
What unfortunate things can happen if you let rise twice before shaping or let the dough rise too much (3X volume)? Does the bread taste less sweet? Or? Is there something I should be aware of?
Thank you so much!