My sourdough loaf took 11 hours to double and it was actually perfect

Everyone online says you need a warm spot and a strong starter, but mine sat in my 62 degree kitchen for almost half a day before it moved. I almost tossed it out, but I let it ride and the crumb turned out way more open than my usual 4 hour bulk rise. The longer cold ferment gave it that tangy flavor I've been chasing for months. Has anyone else had a sluggish rise that ended up being their best bake yet?

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