Accidental complete over-proof resulted in “best loaf so far”?

I normally proof to 75%ish rise at 72 degrees F. I was on a time crunch needing to shape before bed so I put this dough in the oven with the light on (not sure of temp but at least 80 F). The bottom line is the initial dough level. The higher lines are eyeballed 50%, 75%, and 100% rise. Well I fell asleep on the couch and woke up to find the dough at almost 200% rise. I shaped it right away and it was a little difficult to work with (sticky) but not terrible.

While the resulting loaves don’t have as much oven spring as I prefer, my husband and father both said this bread is my best loaf so far in regards to flavor and texture. It’s perfect for sandwiches- Mayo doesn’t leak through the bread everywhere and it’s so soft. Like, so soft bread I’m amazed.

How did my bread not collapse after such massive over-proofing? Should I experiment with more 200% proofs at high temperature more often? Did I just get lucky? Any experience with this?

150 g active starter
30 g discard
600 g water
900 g flour
18 g salt

Combine water, active starter, and discard. Mix into a milky liquid. Add flour and salt and mix with dough whisk to form a shaggy dough. Let rest 20 minutes. 3 rounds of stretch/folds 20 minutes apart. Into straight sided vessel in oven with light on (warmer than room temp.) proofed to almost 200% rise. 🫣 turned out dough onto floured work surface and split into two (eyeballed). Pre-shaped, let rest about 10 minutes, then tight shaping. Turned over into floured banneton seam side up and cold retard overnight (about 12 hours). Preheated the oven with the Dutch oven inside. Scored loaf cold and dropped into DO with ice cubes. Baked lid on 475 F for 30 minutes, then removed from Dutch oven and baked an additional 15 minutes. Cooled completely before cutting.