Anyone familiar with Hamelman's Bread book and Rustic Bread on page 115? Previous to that on page 9 he gives directions for the autolyse to be with "just the flour and water of the formula." I did that and after an hour added the salt and yeast as directed; let it rest for an hour and then put it in the fridge overnight. In the morning there was no action at all but I went ahead and mixed in the final dough mix and waited for two and a half hours but no rising. Yes, I tested the yeast prior to using so I know it is good, but at the moment I have a brick.