Overnight retard problem
So I'm using the Basic Sourdough recipe in the BBA. I fed the starter two nights ago, made the dough last night and got a good first ferment out of it. The dough doubled in 4 hours. I knocked the dough down and shaped it into baguettes and boules, covered them with plastic wrap, and stuck them in the fridge overnight.
I took them out this morning and left them in my 75-80 degree kitchen. After 6 hours, they hadn't risen at all. They were still flat as pancakes.
When I baked them, I got a fair oven spring, but not enough to offset the lack of a secondary rise. The interior is dense and chewy.
I did the same thing with some sourdough rye loaves, and got a fairly good second rise out of them.