Why won't my dough rise much?
I've baked a number of loaves now with Jim Lahey's No Knead method, white flour and whole grain. The crust and flavor are superb; but one thing that never seems to happen is an appropriate rise. No matter how long I let it rise (up to 24h at 70 degrees), the dough never doubles in size, is rather flat and also won't darken, like it says it would in the book. The finished product never has these wonderful big holes inside like on his photos and is somewhat dense as well as pretty flat. I do everything according to the recipe (second rise 2 hours, preheat cast iron pot, take lid off after 30 minutes etc). So what gives?