Does anyone know of a way to tell if a bread rose and fell or just failed to rise. I prepared two loaves of bread using the breadnerd's semi-whole-wheat recipe. My first rise failed due to my ignorance about temperature, so they were placed in the fridge in two pans for about ten hours for their first rise. When I last checked on them before going to bed, they seemed to be starting to rise, but I can't be sure. By the morning they were definitely pretty dense. Later outside the refigerator they rose successfully. Any advice would be appreciated.