Hi Julia,
Newbie bread baker here! I followed P.J Hamel's no knead bread recipe but halved the recipe. The first attempt yielding a large beautiful crusty loaf of bread. I left on the counter for about 3 hours and it doubled in size after which I baked according to recipe instructions. I was so impressed with the ease of successfully baking my first loaf of bread. My second attempt, I swapped out white for whole wheat flour, 1st rise at room temperature, doubled in size, folded it down a bit, after which I refrigerated for about 48 hours where it appeared not to rise at all...not having any experience in perhaps letting it sit out for an hour to rise, I baked after about 30 minutes at room temp. The loaf did not rise in the oven, but tasted good. What did I do wrong that caused the no rise after refrigeration and subsequent baking??

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