Made a loaf of Laurel's Buttermilk Bread [1] today and, as is typical, I simply did two bulk rises before shaping, and then did the final rise in a cooler with a cup of boiling water inside. I also reduced the liquid to about 170g water and 170g buttermilk. The difference, however, is that I completely forgot about it  after shaping and didn't remember that the bread was rising at all until it had proofed for more than 2 hours! Much longer than I ususually let it go.  If my nine-year-old had not reminded me, I'd have let it go until after I got back from the new Corvallis brew pub with my buddy, at which point it would have been an over-risen, imploded mess. 

That said, it actually turned out pretty well! Maybe I should proof it for 2+ hours every time!