My sourdough got better once I stopped kneading it

I spent a solid 15 months doing that whole stretch and fold routine every 30 minutes for 4 hours. Then I got lazy one Sunday and just mixed the dough, walked away, and baked it 8 hours later. The crumb was way better and I almost got mad about it. Guess I was overworking the dough this whole time, has anyone else found less handling gives better results?

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