What if I prefer an overproofed loaf?

I’ve been frequently forgetting about my sourdough and coming back to finding it completely overproofed (ie huge ass bubbles and incredibly sticky and impossible to shape). But the bread turns out the way I like it – chewy and spongy and dense. I feel like it is more toothsome that way and holds butter better.

I made a loaf the “right” way by paying attention to when it was properly proofed. Big bubbles but jiggly and leaving the bowl easily. The bread was light and airy and honestly – I don’t like the bread light and airy, it felt like a puff in my mouth and didn’t have quite the same chewy delightfulness as the over proofed bread in the photo.

Anyone else?!