Why did my bread not rise?
So as an experiment I made my usual sourdough leaven, and mixed the dough and then immediately put it in the fridge for rising. It rose for about 10 hours, and then I put it into some proofing baskets which I also left in the fridge for about 24 hours.
When I baked them last night, they did not rise as much as usual during the closed-lid portion of the combo cooker bake, and then did not brown as much as usual in the lid-off portion of the bake. they remained pretty flat and dense.
I sliced it up and brought it to work anyway, and though it seemed not as cooked inside as I would have liked it was still devoured.
Is it likely that I didn't give it sufficient time to rise in the fridge, or perhaps my leaven was bad? You can see how weird it came out: