Tartine Country Loaf

I have been baking from the Tartine Bread book for some time now with varying success. I am mostly playing around with bulk fermentation times and proofing times to see what the impact on the final product has. My most recent loaf had a pretty good uneven crumb but was still a little denser then what I want, and did not have the desired oven spring. Before hand I had been putting huge emphasis on the correct amount of bulk fermentation time and I think I have gotten that down pretty good.  Now I believe I have to be focusing on the final rise time which I have not been doing because I have not seen any visual difference in the dough from before and after the final rise in the refrigerator, thinking that the final rise stage was just to develop flavor. I have just read about using the finger dent test to see if the dough is proofed enough so I think in my next loaf I will do most everything the same as in my last one but pay a lot more attention to the proofing stage. My last loaf went through 5.5 hrs of bulk fermentation at an average temperature in the low 70s, and a final rise in the fridge 9 hrs.

My two main questions are, should I see a visible rise in my dough when I take it out of the refrigerator? And what is the difference in a loaf of bread that has been under bulk fermented vs under proofed?

Thanks

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