The whole 48 hours fridge thing is new. I usually do the whole bread within a single day (so roughly 12 hours of proofing). It's the same dough as usual (same flour, same water, same proportions), but since I gave it more time for proofing, I expected the sweetness to go down, and other flavors to come through stronger.

Now that I think about it, that expectation was a bit wrong, since the total yeast-activity should be roughly the same. It didn't 'eat' more carbohydrates thus producing more CO2. It (ideally) did the same amount of fermentation as usual, just slower.

Well, I guess now I know that.