This was also an experiment in old dough. I made that dough more than a week ago and it set in the fridge the whole time. It's not my favorite recipe, only a remnant of an old "pate fermente" (pre-ferment style). Pulled it out, let it come to room temperature, gave it a quick 4 corner fold, balled it - let it set 30 min, half size shape - rest 30 min, and finial shape and on the hot stone (no rest).
The smell and flavor HOLY SMOKES - it smelled half like I was baking bread, half like I was steaming beer and the flavor was like butter and oakwood (not the real flavor of wood the visual image of the soft tones and complexity of wood - you get my point) nothing like what it's brothers tasted the week before.
Make too much of everything, experiment and have fun - my "secret recipes" are all experiments or accidents.