Dough does not ferment in fridge?
After a series of troubleshooting the sourdough's I've baked which comes out underproof and lacking any flavor (i.e., tastes "flat" and no flavor development), I realized that it maybe because the dough that I have placed in the fridge for retardation does not proof. I have a dough proofing box so I am able to keep my starter that I use and bulk fermentation at 78-81 degrees Fahrenheit (usually I BF for around 5-6 hours). However, once my dough goes into the fridge (which I proof for around 12-14 hours) I think development stops. My assumption is based on the following observation:
1) No increase in size during retardation.
2) Bread tastes flat and no hint of flavors or any sourness.
3) I get a lot of big holes and bread has good rise, but the crumb is thick and gummy which suggested underproofing.
4) The temperature of my fridge is around 45 degrees, so I didn't think that is too cold to stop developments.
5) I have experimented with leaving the dough in the fridge for up to 24 hours but it does not help.
Anyone have any thoughts or experience with this?