Hi Ann, you didn't mention how long you let the dough rise before refrigeration, but I assume "so long" was at least several hours. This, along with your flat loaf with a fine crumb structure, leads me to suspect that your loaf was over-proofed. However, it's hard to say for sure without a bit more information about the recipe and process you followed. For more help troubleshooting, please don't hesitate to contact our Baker's Hotline via phone or chat. The number to call is 855-371-BAKE (2253), and we're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST. 

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