need help proofing my no knead bread
Hello all. I need some tips and tricks. I am failing to get the results i would like. Let me explain my last process exactly.
Started out with:
3 cups luke warm water
1tbls packaged yeast
1tbls kosher salt
6.5 cups unbleached all purpose flour plus a small small amount extra in case i didnt measure the water exactly
I mixed it up and i left it to rise out on the counter over night. roughly 10 hours. Got home from school, put it in the fridge and left it for a few hours. Came home from work and school again, pulled out from fridge. let dough get to room temp. shaped it and let it rest/proof for 60-70 minutes maybe 90 minutes. not exactly sure. but longer than an hour.
baked with steam at 450 and the dough had hardly any oven spring and was super dense in the crumb... something is a miss.
How do i get nice big loafs of bread like i have seen some no knead recipes yeild? did the 10 rise cause the yeast to go inactive because most the sugars/starches been consumed by the yeast?
I just want to get large loafs like i see a tthe store and what others have made. Nice and fluffy and big