Need help with Conchas recipe from Wild Yeast
I'm already 9 hours into the first fermentation of the Conchas recipe from Wild Yeast  and I'm feeling like something isn't right...
The sponge was so dry that I had to squeeze it together so it would form a ball. It eventually doubled at the 2 hour mark so I went ahead with the final dough. The final dough came together with an extra Tbsp each of water and butter. It's now been in the fridge for 9 hours (in a ceramic bowl covered with plastic wrap) and it doesn't look it it has risen at all and the top is forming a crust. I had planned to leave it in for the full 16 hours to get a deeper flavor but now I'm wondering if I may have done something wrong.
The only thing I did that deviated from the recipe was to use Active Dry yeast (soaked in the water that was used in each step).
Tell me if I did something wrong!