a rising problem
I've been making this one particular multigrain loaf for a number of years. It's made with the LaBrea grape starter recipe that I've had for quite a while. I've since added cooked quinoa to the bread and have made a couple this way quite successfully, albeit with a bit less yeast, 1 tsp as compared to 2.5 that I had previously used.
The other day, I mixed the dough sans salt & yeast in my desktop. I fridged it for 6 hours or so. I brought it out on the counter to rise, then added yeast and salt after a couple of hours and mixed again. I may not have needed the additional yeast. I shaped it and put it in a loaf pan.
The dough still seemed somewhat cool to me, so I left it in the oven overnight to rise, with the light on and perhaps a little residual heat (90º) from earlier baking.
In the morning, it had overflowed it's pan. I gathered the dough, kneaded a bit, reshaped and dropped it in a new pan. It felt pretty nice. I let it rise on the counter 25 mins or so and baked as usual. I'm sure it will taste as good as ever, but the resulting loaf barely rose. I use a pan of boiled water whenever I bake bread.
Is there anything I could have/should have done to fix this?