Hi Kenneth, the issue with trying to mix such a small batch of dough in a stand mixer is that often the dough hook won't fully engage with a small amount of dough, and this makes dough development challenging. Most of the dough will likely be left stuck to the bottom or sides of the bowl. I'm wondering if it might have been something else besides the folds that prevented your bread from rising; even if you're an inexperienced folder the bread should still have risen, given enough time and a warm environment. Was your home particularly cool that day? This could definitely makw for a slow rise. Another factor that could hold back the rise is if you happened to measure the flour by cup rather than weight. It's easy to add extra flour when you measure by cups, and this could make a stiffer dough that doesn't rise as easily. For best results, we recommend weighing your flour, or using this method to measure by cups. For more help troubleshooting this recipe, please don't hesitate to contact our Baker's Hotline. We're here M-F from 9am-5pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371 BAKE (2253).

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