Thanks for the info

I just want to thank everyone that has contributed to this site and has inadvertently helped me. I made Peter Reinhardts Pain A L'Ancienne but I changed up the method a bit. I used my newly acquired dough whisk (learned about that here) to just bring the dough together.  I put int in a covered bowl, in the fridge for 25 minutes (autolyse, knew about but was inspired here) took it out and did the stretch and fold 8 times (learned about here). In my sprayed cambro in the fridge for 1 hour. 8 more stretch and folds, back in Cambro in fridge over night. Took out in warm (I live in Phoenix) kitchen till doubled and the finger poke test worked (again learned about that here) and baked according to instructions in book! Perfect!!! I have always loved this bread, the flavor is amazing but I ave had trouble with oven spring and achieving the open crumb. Anyway I wish I could post pics because I am so please with the final result. Thanks again!