Sunday bread I thought was overproofed but wasn't

My Sunday loaf got off my brain because I was distracted by a zoom meeting and fussing with the mask making transition. The loaf was mostly my normal recipe:

100 g cracked mix grains soaked for 20 min in 100 water
80 g ww
320 g Swany bread flour
250 g water
2t salt
~150 sd starter

I was doing fine and during proofing did the first fold right on time, but totally forgot the 2nd and 3rd folds until 3 hours later. Looked in the proofing box and the dough looked soft and pillowy. Good, right? Eek, maybe it was overproofed? Poke text didn't spring up. Into the fridge for 12 hours. Out, baked, figured Bill would eat it. But NO, it turned out great -- big holes evenly spaced, top to bottom. Tastes good too.