Up to the point of refrigerating the dough, all was exactly as you indicated in the recipe. I put the risen dough in its container in a cool room in the basement (40 to 45 deg F). I took it out after 5 or 6 days and pulled off an 18 oz hunk of dough and left it at room temp plus (70 to 75 deg F) to rise. Nothing has happened. No rise after 2 hours plus. Any ideas what happened? Looks like the yeast is dead. The yeast could indeed have eaten all its food and expired... not sure what happened, except 40°F-45°F is a bit warm, and 6 days is a bit long to let it sit. Especially at 40°F-45°F. Next time, if you're going to store above 40°F, best to only let it sit a few days - maybe 3 maximum? Try it after 1 day, after 2 days, after 3 days... If it works, next time stretch it out longer. Don't give up! This bread is too good to quit on... PJH

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