Some of the best advice here is that you need gluten strength and structure. You develop strength over time (by waiting) or by helping the dough by doing some kneading. The first proof is about building gluten strength; the second and final proof is about puffing the final gluten structure.
Structuring is basically a series of stretches and folds that shape the bread and arrange the stretches of gluten. You need gluten strength to be able to do that. Bread without structure won't puff up properly and will be dense. Bread that is over proofed, loses it's structure (it collapses) because when the yeast runs out of food and starts breaking down your gluten.
Indeed the temperature, water content, yeast strength & amount all factor into what will happen. So, adjust timings in recipes accordingly and use the fridge to your advantage to slow things down. A slow cold proof builds more taste than a quick warm one.
Structuring is basically a series of stretches and folds that shape the bread and arrange the stretches of gluten. You need gluten strength to be able to do that. Bread without structure won't puff up properly and will be dense. Bread that is over proofed, loses it's structure (it collapses) because when the yeast runs out of food and starts breaking down your gluten.
Indeed the temperature, water content, yeast strength & amount all factor into what will happen. So, adjust timings in recipes accordingly and use the fridge to your advantage to slow things down. A slow cold proof builds more taste than a quick warm one.