Sad face. A repeat of breadtastrophe. This time with a more complex recipe - Pain au Levain. This is a sourdough recipe, like the last few I've made, but I decided to make sure it rose by using the optional yeast in the recipe. Oops. It is supposed to be the hallmark of naturally-leavened bread - the starter is a mix of whole and white flour, and the final loaf is all white. Otherwise, it is a standard loaf (flour, water, salt, yeast). Edit: holy crap I just took a bite. This bread is good. Definitely don't need a jar of peanut butter to save this one.
So, what went wrong? I'm guessing a few things. One, my schedule has been more than a little spotty this past week - the starter was prepped Monday and refrigerated overnight as the recipe called for. Tuesday morning, I mixed the final dough and plopped it in the fridge where it sat until Friday morning. The book says it can survive up to four days in the fridge; this I do not doubt in the least. However, it got rather cold in my fridge. Post-shaping, the loaf was too cold to hold. At this point, I should have known I was in trouble. The yeast was most definitely sleeping the entire time in the fridge, not rising in the least. It would wake up when warmed, yes, but it should have done that over the past few nights and when it was first mixed.
The way you go from per-loaf starter to dough is to combine the starter with some water to soften it, then mix in everything else. The water is supposed to be luke-warm to make sure everything wakes up, but given the coldness of the starter when I combined it with water, I think letting it warm slightly before mixing would do wonders.
There is always a next time.