Last week I followed the instructions in this post :
The only changes I made were to half the recipe and to convert wieghts to volumes.
the dough probably doubled in volume while in the fridge. It made enough for two pies, and the family says they're the best yet.
So this week I decide make a full batch, except that this time I bought a scale and weighed the ingredients.
I put the dough in the fridge at about 7 pm last night. As of 10am this morning, it does not appear to have risen a noticeable amoutn. For now I took it out of the fridge hoping that it will rise a bit as it warms up.
I have guests tonight, so I'm hoping that it will taste OK whether or not it rises much.
So my questions are:
1) How much should it rise?
2) How big an impact will it have on the finished product if it doesn't rise as it should?
3) is there anything i can do to "fix" it?
4) What are things that could have gone wrong? I know I didn't miss the yeast cause I measure everything into little bowls before mixing the ingredients.
For info, I uses KA bread flour, water was at 80F.
I have a Zojirushi bread machine that I can program, so I had it programmed to knead for 8 minutes and turned off the preheat function.