I have made this recipe countless times before but I use honey as the
sweetener so mine isn't vegan.

http://www.veganbaking.net/recipes/b...sandwich-bread

In the past, I just mixed it, let it rise, etc. then baked it. But because I
had so many other things to bake, I used the method recommended for best
flavor which was to refrigerate the dough. Mine was probably in there for
about 14 hours. I made two batches, each in their own bowl.

The problem? I didn't get nearly as much rise as I normally do. I use a huge
metal bowl. Normally the dough rises up so much that it touches the bowl
cover. I use elasticized plastic bowl covers. And when I let it proof, it
overflows the pan. I have used the suggested method for dealing with this.
Once in a while, the bread will poof out over the pan when it bakes. Not
always. Seems typical for it to rise up then shrink down a bit.

Now here's the weird part. I had to let it sit out for about 5 hours before
it rose at all. From there, I proceeded as normal but had to let it sit for
far longer than usual and it still never doubled in size, but it did come
close. Didn't rise much during the proofing but... It did rise as it baked.
The finished loaves are just slightly shorter than what I normally get.
Weird.

I know the yeast is fine. Am doing Julia Child's White Sandwich bread right
now. Makes two loaves. Dough is rising like a fiend.

So my question is... It this typical for dough left in the fridge? The only
other refrigerated dough I've ever dealt with was pizza dough and it's not
quite the same.