My refrigerated dough won't rise the next day
Hello all! I'm working with the Artisan bread in 5 minutes a day Master Recipe...It rose very well on the first ferment and continued to rise huge overnight in the fridge. Today I took it out and cut 1 lb. of dough off, shaped it, and left it for the 40 min recommended rest before baking. The finished product was a tiny little bread loaf, very gummy and chewy, that had risen none that I could see. I took it out at *203 F. I was expecting a big around bread fully fluffed up.
Dissapointed by the size and finished bread rise, I now have a 2 lb. chunk resting in a basket. After 1 1/2 hours it still has not risen. I followed every instruction in the book to a Tee,....but my cold dough just won't rise. Can anyone give me more information on getting cold dough to rise? Thanks