@mgoldfine1 I ask myself these questions all the time. On the one hand the dough has finite food and gas producing ability. On the other hand some gluten strength can be regained through the preshape or the ol’ punching down the dough.
I think my conclusion is that a longer final proof can make up for a slightly too short bulk fermentation and vice versa: a short final proof can correct a slightly too long bulk fermentation. But neither of these tactics work at the extremes.
Edited to add: I don’t think cold temperature is a magic bullet just that it slows down the bulk or the final proof so much that your window of good outcome becomes wider i.e. your scenario of forgetting about the dough is less of a problem if the dough is cold.