The second loaf

As I mentioned in a previous post, I had made a double batch of dough. So, you might wonder, what happened to the second loaf?
I had stored the sloppy dough in a bag in the fridge for 36 hours before attempting to shape it/bake it. When I took it out, it was very cold (37 degrees), and didn't seem to want to spread so much. So, I let it warm up a bit, it became sloppier. I covered it with flour, shaped it, put it onto the parchment paper, into a small skillet and let it rise. This time it rose and didn't just spread!
Followed the usual baking process (450 degrees, backed down to 400 for 30 minutes, took cover off and baked 20 minutes more until internal temperature of 210).
Hallelujah, it rose! No longer a hockey puck, but a real loaf! Fantastic flavor, fantastic crust, fantastic crumb. Only problem was it didn't stick around long! So, I don't feel that I need the vinegar and beer. So, if this is repeatable, I'll be in tall cotten!