Tried cold proofing my dough overnight, never going back to the counter

I have been baking bread for about 4 years now, mostly white loaves and the occasional rye. Last Saturday I decided to test what all the fuss was about with cold proofing in the fridge. I made two identical batches of dough, left one out on the counter for 8 hours like I always do, and put the other in the fridge for 24 hours before baking. The cold proofed loaf had a much deeper flavor, almost nutty, and the crust came out shatteringly crisp. My counter proofed loaf was fine but tasted flat next to it, honestly like a different bread altogether. The only downside was remembering to take it out an hour before shaping so it wasn't rock hard. Has anyone else noticed their oven spring is better with cold proofing, or was it just my specific recipe? I used about 500 grams of flour with a 70% hydration if that matters.

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