hello, i'm new to these parts and new to bread baking... i'm looking for a bit of help

i made the recipe located here: http://busycooks.about.com/od/yeastbreads/r/honeywheatbr.htm

i made half of the recipe, since i only have one loaf pan.

the first time i made it, it was great. last night, i realized i was running out of time, so after i mixed everything, i put the dough in the fridge to retard the rise. this morning, i took out the dough and let it come to room temp and put it in the oven (turned off) for it to rise again. i then formed the loaf and lightly brushed the loaf with olive oil to top it with a little ground flax seed. when i brushed it, it deflated a bit, but i was sure it would come back by the time it was ready for the oven. well, nothing

i baked it, and it didn't give me an oven spring :(

what did i do wrong?

thanks in advance for any help

I am in need of the wisdom of the group.  I have greatly enjoyed reading the daily posts since I subscribed to TFL and now find myself with I question of my own.  Yesterday I tried making the 100% whole wheat that I had seen written about here.  I began the night before with the poolish and yesterday morning, mixed the dough as instructed and went through the rises.  All went as expected and I put my loaves of bread ing the oven with a pan of ice cubes for steam.  So far so good!  The loaves had risen as expected and were at least a half inch above the level of the pans.  At 15 minutes of baking I looked in the oven and the loaves had shrunk considerably.  Definitely no oven spring!  When the baking finished, I removed the loaves and cooled them.  Everything smelled wonderful but, later in the day, when I cut into one of the loaves, the taste was objectionable.

I am a novice bread baker, so any suggestions as to what might have gone wrong here would be most appreciated.

EarleG

A quick phone cam pic of my latest pain de campagne (over the kitchen sink where the light is bright).

Scoring was easier and smoother than usual this time. (Perhaps I've been over-proofing and didn't this time?)

Does that expansion of the slash look excessive? Is there such a thing as too much oven-spring?

Still hot, haven't opened it up yet.