Peter Reinhart Lean Bread - What am I doing wrong?
Went about doing P.R. lean bread again from his new book Artisan Bread Everyday. Used scale, thermometer, good quality ingredients, etc...I did the variation recipe so after I strectched and folded, rather than putting my dough into the fridge for the overnight cold fermentation immediately, I first let it rise on the counter for 90 min as instructed. The dough ballooned up to 2.5 its size. Youpi! Divided the dough into smaller portions and then put everything into the fridge for the cold, slow rise. Woke up this am and the doughs have all at least doubled. Youpi again....so far so good!
Now comes my challenge and the problems I experienced with my two last loaves. Took one of the dough out of the fridge, shaped into a boule, put a plastic on it and have let the dough on the "counter" for the hour proofing. It has been almost an hour and it AIN"T rising much. I am lucky that it rose 2% of its original shaped mass......discouraged! Will let it proof for another 30 min (the room temperature is appx 23.5 C or 73-74F)...what am I doing wrong???? Why were the earlier rises so perfect but then when comes the proofing right before the baking, my dough seems to remain asleep? Here are 2 things that I am doing that make me feel "weary".
1) When I take the dough out of fridge to shape it, I feel rather ackward manipulating the dough (I am very very novice). It takes me a few minutes to pull the skin underneath the dough. Could I be over-manupulating the dough at this stage ? (I am not kneading, not placing it on the counter..nothing; just shaping it).
2) After the boule is shaped, I place the dough on a parchment that I had sprayed with Pam. I then put the parchment with the dough into a skillet to keep the boule shape (I saw this stage by watching Cook Illustrated Almost no knead bread). I spray the dough with more Pam, and then covered the DOUGH with a plastic. I do not cover the actual skillet but the boule. One can say that it is rather covered lousely. Could I be doing s.thing wrong at this stage?
Other than 1 and 2 above, I honestly do not know what else I could be doing wrong.
PS - my oven is indeed underheated. I bought an oven thermometer and saw that although my oven showed 500 F, the inside thermometer I bought showed only 450 F. So now I know to preheat the oven a bit longer and in accordance to the inside thermometer. Good tip I got there.