I had something come up in the middle of my baking and had to set my bulk fermented dough in the fridge for four hours after which i took it out, let it come to room temp (more or less), divided it and shaped it and then put it back in the fridge for cold proof. The flavor was much more interesting and sour than any of the many loaves I've turned out over the last year... does this "technique" hold up to the scrutiny of the experts on the site here or did I just get lucky or something.

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