Burnt my sourdough starter fallback and the loaf was still okay

Last Saturday in my tiny kitchen, I tried to speed up bulk fermentation on a heating pad and came back to find dough at 95F, gluey and tangy. I shaped it anyway, let it proof in the fridge overnight, and baked it at 8 AM. Honestly the crumb was dense but the crust was great. Has anyone else salvaged an over-fermented batch with a long cold proof?

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