Hi Kevin, with sourdough bread dough, a few different factors could contribute to the dough not rising after shaping. If the dough was allowed to rise too long or at too warm of temperature during the bulk rise it could possibly have over-fermented. When this happens the gluten structure starts to break down and releases water, making for a wet dough that rips easily and doesn't rise well. Alternatively, if the dough was cold and not enough fermentation took place during the bulk rise, then the dough may be slack and pool out rather than rising upwards. The bulk rise is important both for building strength and allowing some airiness to develop in the dough, both of which contribute to a good final rise. Check out this blog post on bulk fermentation, explained for some great tips on how to read your dough and know when it's ready for shaping. 

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