Tartine for dummies

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Anyone use the Tartine for Dummies recipe.   follow Tartine instructions until bulk ferment.  The Dummies recipe does 5 S/F over 1 hour and then into the ffridge for a bulk retard for 12-24 hours.   And then a final shaping and back into fridge for 2-4 hours beofre baking.

So I looked at the dough in the fridge and got zero movement/rise after 12 hours.    Fridge temp is 37 deg F - which means i cant expect much.   Do I need to get some bulk rise from the dough during the bulk retard?   And if I am not able to get an increase in volume should i final proof on the kitchen counter instead of in the fridge?

 

Appreciate any thoughts on this.

 

Could you please give a link to the modified recipe you are going by?   

There are many recipes/formulas under the "Tartine" category. 

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update:  The videographer started a thread here: http://www.thefreshloaf.com/node/44475/bread-video-tartine-dummies    I think your question is answered in the comments there: If your bulk didn't rise, then it needs to go 24 hours, maybe up to 36.   But that's just my interpretation.  See for yourself.  Hope that helps.