Cold rise with poor results
Hey guys. I've been making Bouabsa's baguettes but having a problem with the loaves not rising well. The yeast is added the first day, then it's supposed to rise in the fridge. My dough does not rise, and when I shape it it also does not rise. I get minimal oven spring as well. The final baguette is rather squarish in circumference, instead of a roundish shape. I get awesome open crumb and crunchy crust, tastes great, but it's the lack of rising that I've been wrestling with lately. It seems like the yeast dies in the fridge. Any thoughts?
ps, also have a hard time scoring, which others on this forum say might be due to over proofing. So if I let it rise longer out of the fridge might make the scoring problem worse?