I tend to retard my shaped sourdough batards in my refrigerator (set at 37 degrees F) for 12 - 18 hrs. My question involves how much of a rise I should expect from the dough during that time. The dough does seem to rise, but not a large amount. It does pass the poke test straight from the fridge. Also, it rises quite well during bulk fermentation at 78 degrees F. I would be interested in opinions and suggestions. Thank you.