Mother Starter was fine, dough isn't proofing...
I'm rising a Pain au Levain from PRs Artisan Breads Everyday. The mother starter is healthy, and when I made the starter yesterday it doubled as expected. I made the dough this morning; it is supposed to proof at room temp for 3 to 4 hours, and double by 4. It's been 3 3/4 hours, and it has gained maybe 25%. There are some largish bubbles building along the sides of the container, but little sign that it is going to gain much.
Should I just put it in the fridge and let it proof overnight rather than trying to finish it today? (Original recipe calls for a 3 hour and then overnight proof, with the variation of a 4 hour proof and same-day shape and bake.) Or do you think I could just watch it some more and see if it shows signs of gaining? What about proofing in the oven with a light on? Our home is 73 right now (we live in the desert) and air conditioned.