Newbie long rise question
Basically, this is the result of what seems to be a really long rise and I'm wondering if it's normal considering the methods or something might be wrong. It's a basic white bread.
3 cups 90 degree water
1 packet redstar active yeast
3 tsp sea salt
6 cups of King Arthur AP flour approx until it wasn't too sticky
2 tbsp olive oil
Let yeast sit for 5 min in 2 of the cups of water then combined everything except the last 2 cups of flour into a batter and let sit for a few minutes. Added more flour until it was tough enough to knead for 10 minutes. It wasn't a tight dough ball but I think still a little flimsy like it won't hold it's own shape and would settle into the bowl (im still not sure of the exact consistency for white sandwich bread.) Anyway I let it rise oiled in a bowl for about 1.5 hours and I definitely didn't fully double in size but I punched it down anyway. My reasoning was that since it was going to rise again I could punch it down a little early and I didn't want to wait all night.
Nonetheless, I waited for about 3 hours after I froze half and shaped and put one loaf into a greased pan, in a 90 degree oven, and nothing really happened. It only rose maybe 30% so I called it quits and stuck it in the fridge overnight. In the morning it had risen in the pan another 20% to the 50% mark and I put it on the counter for about 4 hours and low and behold...IT HAD RISEN to the top of the pan. I stuck it in a 500F for 5 min then lowered to 375F till i hit 190F internal.
Is this a normal rise time? It seems I'd used a similar amount of yeast, 2 tsp in a packet for 6lbs flour, as people claiming 1 hour rises. Granted my counter rising temp is prob about 65F with the winter weather and wood stove on opposite side of the house but still? Did I kill off some yeast possibly?