I think that's happened to my wife before, I'll try to remember to ask I'd she remembers why. 

Seems to my mind that it might not rise because the yeasts have consumed most of the sugars and are less active? I wonder if adding a sugar source or re-feeding the dough could revive it? 

 After removing from the fridge, I always add more flour and some cane sugar and honey, which definitely gets consumed and turned into loft. 
I’m probably freaking out over nothing and should make the bread. I just remember it failing the last time though it had worked before. 

 If it can be saved, that sounds like the way to do it. My wife suggested turning it to breadcrumbs if it doesn't turn out great.