You might want to try stirring the dough slightly and then putting it back in the fridge for another 24 hours, as time helps develop the gluten. You may not see the gluten strands until you reach into the bucket and pull out a hunk of dough — then you'll see it stretch. Shape your loaf into a tight ball and then let it rest at room temperature for 1-2 hours until still puffy (it's OK if it doesn't rise much). If you give this a try and still aren't successful, consider giving our Baker's Hotline a call at 855-371-BAKE(2253). Kye@KAF

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