A couple of nights ago, my wife and I came home from an extended lunch at some friends house, and though I was planning on proofing and baking the bread I had prepared earlier then, I was really exhausted from the tantrums my 6 months old had at my friends house, and the close call in saving their idian rug from the afore mentioned 6 month old's spay. so I put the dough straight into the fridge hoping all would go well.
It didn't. the next day, I took the dough out of the fridge, let it come back to room temperature, prooved it again and finally baked it. The bread tastes nice (it's only flour, water and salt so it's not going to taste like rotting meat), but it's mostly flat. So here's my question:
is there a way to proof the dough in the fridge and still get a nice spring?