I baked two of these loafs off this morning and they both failed to rise in the oven. I baked about 1000 g of the dough in a a small pan de mie loaf pan with the lid off and the remaining dough in my Emile Henry long covered bread baker. Neither rose and in fact the loaf in the pan de mie pan fell a bit while in the oven. Was I just dealing with over-proofed dough or is there something else that went awry? My proof was about 15 hours so according to the recipe, it should have been fine. We have a not-so-great electric oven so I worry it just cannot provide enough heat to warm the inside of the loaf before the crust is set. I have had trouble with baking cold proofed dough straight from the refrigerator before and have avoided the technique, preferring to retard the dough during bulk and shape and proof at room temperature. Any other ideas would be much-appreciated.

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