Cold Ferment Help

I've been trying a few cold ferment recipes using the pizza.app, however I'm finding that despite the dough going into the fridge in a lightly bubbly balled state, they come out flat.

I used refrigerated water and flour to allow for a decent hand knead time of around 10 minutes, up to 24°c. Bulked for 3 hours, and now allowing 2 hours to come up to temp. Dough passed window pane test.

I allowed for approx. 25% bulk rise before balling and refrigerating.

Any input would be appreciated