Hi Stacey, extending the rise in the fridge could have resulted in less oven spring, but it was most likely a combination of factors. Did you put your shaped loaf in a supportive basket or brotform when you placed it in the refrigerator, or was it on a sheet tray? Because this bread recipe has a fairly high hydration percentage (80%), the dough is very likely to spread out during the shaped rise and will benefit from support. Your shaping technique can also have an impact on oven spring, since a loosely shaped loaf is more likely to spread during rising and baking. For tips on shaping, check out this blog post. In addition, if the baking pot you chose to bake it in is much larger than the size of the dough, this will also allow for more flattening out during baking. For best results, try to choose a pot that will encourage the dough to rise upward rather than spread out. For more help troubleshooting this recipe, please don't hesitate to contact our Baker's Hotline. We're generally here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371-BAKE (2253). 

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