Last night I baked off 5 8lb batches of dough (2 ciabatta, 5
baguette). This morning I discovered three forgotten baguettes still in
the proofer (read: microwave). They had not collapsed and baked off
just fine. ?!?!?

I know that hi-gluten flour provides more latitude but, 7 hrs ?!?!

The baguette dough was started form 3.5 flour at 85% hydration or
about 3 lb of water and 1 teaspoon of instant yeast.