No/Low Rise · The Bread & Butter Way

No/Low Rise

Today's ball of dough consists of 240g water (28°C), and 90g starter mixed together. I then added 375g flour, and mixed until the flour was damp before adding 7.5g salt. I mixed slow in a stand mixer to build up some gluten. The temperature of the dough was 26.4°C at 11AM when I covered it and put it into my warm cabinet. Then I fed my leftover 10g of starter with 45g flour and 45g water, and placed it into the same cabinet.

The starter more than doubled in 7 hours. The water is all the same filtered water. The flour is all from the same container. There's a higher ratio of starter to flour/water in the ball of dough than in the jar of starter, yet the dough shows no action, or rise.

Here's a photo (fork for scale) of the dough after 11 hours. There was no rise in the bowl. I turned it out onto the counter just this once. It has decent gluten (stretches to see-through), but no bubbles. I stretched it out just this once, then folded and rolled it, just to get a good look.

It's now back in to the warm cabinet, which has been between 26.8°C and 27.2°C all day.

Does anyone have any thoughts on what's going on here? I'm happy to leave it there all day tomorrow if needed. I don't want to put it into the fridge until it's actually doing something that looks like growth.

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No/Low Rise