With regard to a convection conversion, I've seen some indicate that 25 degrees (F) should be added, and even as high as 50 degrees. So, if the bread is to bake at 425 (F) in a convection oven, I'd try 450 instead.
When making bread, there are several things going on at once. The yeast gives off carbon dioxide as it eats some of the sugars in the bread. That's what causes the bread to rise. This can be encouraged by adding things the yeast likes to eat (like malt) or increasing the temperature somewhat. Once the yeast has done it's thing, you can't revive it. So, if something has over risen, and you punch it down, it will probably remain down. There are also bacteria in the bread that contribute greatly to the flavor. They operate much slower, and prefer cooler temperatures. Consequently, the development of a good rise and flavor is a balancing act between the yeast and the bacteria. Allowing the bread to sit overnight gives it time to develop flavor while not exhausting the yeast.
That said, if you're using a recipe, stick to the recommendations in the recipe. If the recipe is designed for a 2 hour fermentation, it will probably have more yeast, and a variation of salt and sugars, designed to have the dough ready to bake in 2 hours. This same recipe may not work in an extended fermentation.
