What to do with dough that didn't rise much

I followed the Sourdough Psomi recipe here and didn't see much rise.   The dough is in the fridge and I'm weigjhing options - really looking for options.  The starter was a fully risen 75% whole wheat that I've had success with before.  I'm not really used to the stretch and fold method and was looking for a 50% rise during bulk fermentation.  I don't think I got that even after 3 to 4 hours at 80F. 

I could proceed and see what the rise will be like after shaping. 

I could blend it with a new dough maybe with yeast.

Ideas?