Came around on cold proofing after 4 failed crusts

I always thought overnight dough was hype until I tried it with my sourdough last Tuesday and got a crackly, blistered crust for the first time. The flavor depth after 18 hours in the fridge was night and day compared to my usual 2 hour counter rise. Anyone else resist cold proofing for way too long or was it just me?

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