I've made this recipe a number of times and have been baking bread for a while. I would like to understand the science of this no need bread. When you do a bulk fermentation in a regular recipe you can't over proof or the bread won't rise. Why can you let the dough in this recipe rise, collapse and then stay in the fridge, where it will still be fermenting, for a long time and still come out with a decent bread?? What is the science behind this method of baking bread?

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