It would help to know where you got your recipe and to see the instructions, but for now I tend to agree with Pizzamaster.
Depending on how you measured out the flour volumetrically, I estimate that the hydration of your dough to be about 44-53%. With a full packet of yeast, I estimate the percentage of the yeast to be around 1.34-1.64% of the flour weight. That would normally be high enough to raise the dough after twelve hours even at the ambient temperature range you noted, particularly if you tried to form the dough into a ball, even a rough one. If you did not try to form a dough ball, you may want to do that the next time.
It's hard to say if your yeast was performing properly. It sounds like you were expecting to see it rehydrate and foam such as shown at the beginning of the video at . I rarely get that degree of foaming up of the rehydrated yeast but I tend to use much less yeast in my doughs and I don't add sugar to my rehydrating yeast and my yeast is not usually as fresh as the yeast that might have been used in the referenced video. If your dough recipe is a functional one and you properly follow the recommended preparation instructions, that should tell you is there is a problem with your yeast.