One small thing though, cold proofing is not really about making the dough taste better on its own. The flavor boost your uncle got was mostly from the longer ferment time, not the cold itself. You can get that same deeper taste with a long room temp rise if your kitchen is cool enough, the fridge just makes it way easier to control. What the cold really does is slow the yeast down so it does not overproof while you sleep, and it also makes the dough way easier to handle because the butter or fat firms up. So next time you are short on time, a couple hours on the counter plus a few in the fridge gets you most of the way there.

The "60 logos I uploaded" thing is the part that matters here. Most of those tools do disclose that they learn from your uploads, it's just buried in a settings page nobody reads.