Overproof pate fermentee?
So I'm making the Pain de Campagne from BBA, which needs a pate fermentee. I prepared it yesterday evening, and instead of fermenting it for the indicated 1 hour (1.5 times size increase) I by accident left it for about 2.5 hours, so it more than doubled. Deflated and put it in the fridge (per instructions). This morning, as I also had seen before, it still rose some in the fridge. This got me wondering: Is it possible to overproof a pate fermentee? I have read a biga and poolish have an optimum ripeness and I understand that leaving a pate fermentee for really too long can be detrimental (depending on the amount of yeast of course), but what are the margins? Since in this formula 50% is in the preferment, I guess it has to still have some 'potential' when using it in the final dough, right?