That's correct! Bread dough generally does not rise well when put into the fridge immediately after kneading. Yeast, the microorganism responsible for the fermentation process that causes bread to rise, is sensitive to temperature changes.
When bread dough is placed in the fridge, the cold temperature slows down the activity of the yeast. Yeast is still active at colder temperatures, but its fermentation process becomes significantly slower. As a result, the dough will rise much more slowly in the fridge compared to at room temperature.
Chilling the dough can be beneficial in some bread recipes, as it allows for more flavor development and can make it easier to work with certain dough types. However, this process is usually done after the initial rise or bulk fermentation at room temperature. During this initial fermentation period, the yeast is most active, and the dough rises more effectively.
So, if you want your bread to rise well, it's best to let the dough undergo its initial rise at room temperature. After that, you can shape the dough and then choose to refrigerate it for a slower, extended fermentation, which can add more complexity to the bread's flavor.