Hi Carol. When it comes to rising doughs, there could be a number of variables that are creating the results you are experiencing. How does your dough look after you take it out of the fridge? Did it rise at all during that time? Are you allowing the dough to rest at room temperature a bit before baking if it did not look like it rose much in the fridge? How long are your bulk fermentations before you shape your loaves? We would recommend taking a look at this blog for some great tips and options when it comes to chilling your bread dough: Can I refrigerate my bread dough and bake it later? Please let us know if any other questions come up! Happy Baking

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