Working with a higher hydration Tartine country bread

I have been working at using a higher hydration dough and went back to the basic country loaf recipe from Tartine Bread. The other day I was preparing to bake and made a leaven and left overnight. I did the drop test when I was ready to start making the dough and was disappointed that the leaven dropped a bit in the water. I decided to go ahead anyway to see what would happen. I let the flour and water plus leaven autolyse for approximately 4 hours, did a slightly longer bulk fermentation with 4 sets of folds every 30 minutes and 2 sets of folds every hour. After shaping, bench rest, and then folding and placing in banneton I let it do a slow proofing in the refrigerator and left overnight. I then baked the next morning and it turned out to be one of the best loaves I've made!