French bread not rising: is 64 F too cold for a rise, or will it merely take longer...?
I did some searches trying to find any previous posts like this but couldn't find any. so forgive me if it has been asked somewhere recently!
I am waiting right now on my first attempt at French bread (from Reinhart's Artisan Breads etc) to rise. We do keep our house rather cool during the winter; it stays at 64 - 65 F. It's been a while since I made bread when it was this cold and I am wondering if my bread is going to fail because of the low room temp? Or will I simply have to wait for it to rise twice as long?The dough sat in the fridge overnight per the recipe, and I took it out and shaped it at 9:40. The recipe predicted that it should have been 1 1/2 times its size at 11:10, and I don't see it even close to that.
Thanks for any help you can give. I suppose barring any responses like "YOU HAVE FAILED" I'll just give it more time and hope that nothing goes wrong for doing that.