Sourdough bread rising verrrrrrrry slowly - Leader's Pain Poilane
Howdy! I'm attempting Daniel Leader's Pain Poilane from "Local Breads." I used my WW starter (fed 8 hrs previous - doubled and domed) to make his stiffer whole wheat levain (I used less water to compensate for my higher hydration starter). I used the full amount of levain - 225g, kneaded in the Kitchenaid on 4 for 13 or so minutes (how do you do windowpane with such sticky dough?), put it into an oiled 2 qt plastic bin to ferment, took it out after an hour and kneaded it for a minute, then stuck it back in to double. After 4.5 hours (2.5 at 67 degrees, 2 in microwave with a cup of warm water, reheated every 30 minutes), it's only 25% bigger. At this point I won't be baking tonight, as even when it's finished doubling it needs a 2+ hour proofing plus an hour or so baking. I need to be awake tomorrow.
So my two questions are:
1) I figure I can retard the dough and bake tomorrow or even Tuesday. But at what point should I stick it in the fridge? Do I have to wait until it doubles to refrigerate? Will it keep rising, slowly, the way that instant yeasted doughs continue rising in the cold? And when I take it out, assuming it still hasn't doubled, should I let it finish doubling before putting it in the banneton?
2) I'm looking for something to blame here, and I can think of three possibilities: starter not active enough, kitchen too cold, or not enough gluten development so the starter can't rise the dough properly. My starter was active enough to leaven a pain au levain last week, and it doubled nicely last night, so I'm guessing it's not that. My kitchen isn't that cold, and anyway the microwave trick is barely working, so I can't imagine it's that either. Which leaves the gluten development. I tried flouring my fingers before doing windowpane test, but dough still stuck to me and I figured the dough was ripping because it was sticking, not because the gluten wasn't well developed. Should I be flouring the test lump heavily before windowpaning?