Serious question, is the 12 hour bulk ferment actually better or just trendy?

I was reading through a baking science blog last week and found out that most commercial bakeries only bulk ferment for 3 to 4 hours max, not the 12 to 24 hours everyone on social media swears by. That blew my mind because I have been doing overnight fridges for like 2 years now based on some random YouTuber's advice. On one hand, the long ferment gives that deep tangy flavor and better crust color, no doubt. But on the other hand, the blog showed data where the gluten structure actually degrades after 10 hours if your dough temp is off by even 2 degrees. I tried a 4 hour room temp ferment with a tiny bit more yeast this Sunday and honestly the crumb was just as open, just less sour. So is the overnight thing actually necessary or are we all just following a trend that sounds more 'artisan'? Has anyone else tested both side by side and noticed a real difference in something like sandwich bread versus crusty loaves?

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