Dough does not necessarily rise or need to rise while it's in the fridge. I always make doughs which will be cold fermented, I make them with IDY and I use cool water. After forming my dough balls they go straight into a very cold fridge, and ideally I don't want them to rise while in cold fermentation. I want all my rise to occur after they come out of the fridge and when they go into the oven. Doughs which rise during cold strorage have either been made with hot water, have too much yeast, or in fridge is too warm.