Not following your logic here, Mike.
My comment wasn't about discouraging PS to do longer fermentations nor was it about the final crust flavor. I get your point but when you look at his numbers in his OP you'll see that he uses 67% hydration, 0.65% yeast and only 1.3% salt. I'm not surprised he has a puffy crust. It can also push the dough to the brink of overfermentation given those numbers and his 96 hrs of retardation. Keep also in mind that when the skin is formed, a lot of that gas gets pushed out into the rim.
My suggestion of a shorter fermentation might curb those factors and the dough will only have to be knocked back or degassed once. On the other side, we don't know how many times, or if at all, PS has to punch his dough down. Maybe he posted it but I haven't seen it.
I hope that clarifies my point about a shorter fermentation a bit.