I'm delighted that you had success. Did you simply allow the dough to ferment at room temperature? I feel we keep our house on the chilly side (too chilly for fermentation) because we are both pretty active during the day.

Had a birthday dinner for one of my daughters last night. I used the same bread recipe, but before the 2nd fermentation I kneaded chopped garlic cloves into the dough and a dusting of garlic powder. For dinner I sliced it, buttered it and heated it in the oven. It was delicious, served with Caesar salad, steak and lobster. Not my usual dinner fare, but it was fun to go all out for my daughter's family with two young kids who love lobster. Grilling lobster tail was a 1st for me, but YouTube came to the rescue. Fun evening, steak and lobster for eleven!