Accidental Rapid-Rise Yeast in Overnight Cold Rise...
I am new to the site and looking forward to getting some good bread-baking advice from everyone.
I make challah every week for Shabbos, using a variation of Reinhart's method where the dough is refrigerated at least overnight or as much as four days. This time, however, I had to prepare the dough with rapid-rise yeast as that's what I'd accidentally purchased at the store. I used slightly hotter water than usual once I realized, but otherwise proceeded as usual and stuck the kneaded dough in the fridge last night. When I checked it this morning, it hadn't risen to its usual glorious heights. Is there anything I can do (will it recover when I take it out of the fridge for additional rises and baking tomorrow), or do I just need to chuck it, buy normal yeast, and start all over?
Thanks in advance for your help,