My mentor's proofing advice was spot on, I owe her an apology

Ngl, I spent two years ignoring my old bakery mentor's rule about cold proofing baguettes overnight. She kept saying the dough needs that slow ferment for flavor, but I was in a rush every morning and just did a 2 hour room temp proof. Last week I finally followed her exact method, 14 hours in the fridge at 38 degrees, and the crust came out crackly with those big irregular holes. Honestly, I felt like an idiot because my regular loaves tasted flat compared to this batch. The texture was so much better that I sold out by 10am at my stall in Austin. Has anyone else had a stubborn habit that a seasoned baker tried to correct, and you only listened after wasting months of bread? What changed your mind?

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