Second proof problem
I was making James Morton's Advanced White Bread from his Brilliant Bread book. It has 425g flour and 150g starter. As suggested, I put the dough in the fridge after the first proof, but when I took it out and shaped it, it didn't rise very much after 4 hours, when the recipe said this second proof should be about an hour.
I imagined it would take longer than the hour due to the coldness of the dough, but I had to give up on it in the end!
I'd appreciate any feedback on this issue.