Trouble With Bulk Fermentation Using Autolyse
I'm new to baking and like many I've seen on here, I went with the Ken Forkish book to begin to learn. Prior to that I had some success with basic methods like the one Jenny Can Cook shows on YouTube. My question is in regards to the limited success I've had with Forkish's method and following the Saturday White Bread recipe utilizing an autolyse.
I've attempted to make it three times. The first time I followed the recipe accurately with a scale and used Red Star Instant Yeast that I incorporated after the autolyse stage using the folds and pincer technique explained in the book. After 5 hours there was almost no rise. The second time I used Red Star Active Yeast that I proofed then pitched after the autolyse stage, and had a good rise in the designated time mentioned in the book that created a decent loaf, albeit somewhat dense but still edible, with photos of that below. Today I went back to trying the Red Star Instant Yeast again, and paid particular attention to making sure it was fully incorporated and dissolved in the dough, and after 5 hours again had very little rise.
My final mix temperature each time has been about 80 F, my kitchen remains at 75 F +/-1. In searching I haven't been able to find a straight answer to why instant yeast has not worked with pitching and incorporating after an autolyse stage. I've used instant yeast directly with dry ingredients before and never had a problem with the rise. What could be the reason for this?