Help - Forkish Overnight White
I'm an avid sourdough baker but decided yesterday to make Ken Forkish's overnight white for a change of pace (1000g flour, 690g water, 1/4 tsp yeast, salt).
After a room temp rise of about 1.5 hours with 4 stretch & folds, I put the dough in the fridge overnight. However, it was supposed to go on the counter for 12-14 hours! My bad. I'm completely unfamiliar with how to proceed with yeasted doughs, so I have thus far just left it in the fridge to continue its rise. So, thus far it's been in the fridge for 24 hours and it really hasn't grown in size much (if at all).
Any suggestions on how to proceed? Typically, my next steps (once the dough triples in size, according to Forkish) would be dividing the dough and letting them proof for about 1 hour shaped, and then into a hot dutch oven.
Should I leave it in the fridge even longer? Should I take it out tonight and do an overnight rise on the counter as I should have initially (would it also be 12 hours, or shorter than that?). Both? I feel so lost using commercial yeast as I haven't done so in years and would really appreciate all of your input! :)