Overnight Proofing... tradition or is there a real benefit?
So, I'm relatively new, esp to sourdough, but I'm wondering about the practice of overnight proofing. I see it all the time... "Do X, leave it to bulk ferment, then shape and proof overnight..."
But... why overnight? I get that the dough continues to ferment, albeit at a slower temp. I get that there is, allegedly, a flavor difference. But from some reading here, there's also other chemical reactions happening not all of which are positive, so you don't want to let it sit there for days (I'm specifically thinking of bread dough here, not pizza).
I get that for a bakery it might work to their advantage to retard the second proofing and have that finish in the early AM but for regular home bakers is there a *significant* advantage to overnight in the fridge vs simply having a second, shaped proof at room temp?