Extra long chilling

Yesterday I made yet another one of Susan's Sourdough with a couple of new (to me) tricks. The dough was much wetter than usual and I kept it warm in between stretch and folds in the oven with the light on. Then it went into the refrigerator for the overnight chilling at about 4.30pm. Then I found out that my DIL and the grandgirls were taking me to eat at an English Teashop, a belated birhday treat, and I needed to leave here at 9.45 am so that we could catch the 10.30 am ferry. So the shaped boule sat in the refrigerator for 24 hours (I don't do early mornings) by which time it had nearly filled the banneton. Glad to report that the loaf had great oven spring and sang like a bird as it cooled! Too soon to check the crumb but I am just happy it wasn't a disaster, A.