I use the Bread Bible all the time now. Nearly every weekend I make the Cinnamon Raisin Loaf for our family breakfast on Sunday. The first rising goes great, but after putting the bread dough in the fridge as recommended in the recipe, the last rising is extremely slow and the dough never reaches to 1? inches above the loaf pan (I use a pyrex pan).
Last time, I thought it might rise better using the proof setting in my oven. That helped a little but after over 1? hours it was obvious it wasn’t going to go any further. I am very careful measuring the ingredients by weight. What could be going wrong? And what could I do differently?