The float test fooled me for months until a 62 degree kitchen ruined my loaf

I've been making bread for about a year and always thought the float test was foolproof. Last Saturday in Portland, I let my starter sit for 7 hours until it rode the water like a duck, then baked it anyway. The crust came out perfect, but inside was this dense, gummy slab that bounced when I dropped it on the counter. Turns out my kitchen was at 62 degrees and the starter was actually overproofed, just had trapped gas bubbles. My neighbor tried to slice it and the knife just skidded off like it was teflon, we both laughed for 10 minutes. Now I check the dough's jiggle and smell instead of trusting the water trick, has anyone else had the float test lie to them that badly?

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