hints on the Hitz bread

I had the privilege of sitting next to Lucy Hitz Maghan last night at our kids swim banquet, and shared with her my struggle to bake bread that tasted as good as her dad's.  She explained he makes the yeast, water, and flour sponge, and let's it sit overnight.  Then adds in the rest of the ingredients, kneads it, and lets it rise.  Then, repeats the kneading and rising another two times, which she suggests accounts for the necessary glutenation that produces the texture that has alluded me....  will try this next time!