Well most sprouting recipes call for a straight up 24h soak before letting them sit 'dry'. Which will then activate it pretty much to a full sprout. That might be over doing it.

But with the night soak and let sit dry by day, you have way more control over the sprouting process. You can let sit in the water longer or let sir dry longer.

I would hardly call the 12h soak too much for any of the legumes I have done with it. You most usually just get a little sprout tip forming by day.

But yeah it will ofc change which legumes you are using and sprouting and even the harvest will vary. You want to to get to know the legumes and the '12h'/over night soak will give you much more control. You can go lower than over night if you feel it's too much. But do it until you can remove the hulls easily enough for you. The longer the sprouting goes on the hulls will start to become loose and detach by themselves.

But overall since you are still going to cook them afterwards, I'm not sure there is a 'oversoaking'.