Kenneth wrote:

Single rise == swifter production time, therefore less cost?
Longer rise ... better quality ? If so, why ?

[..]
But, your comment above confuses two (unrelated) issues:

There is no inherent reason that a two rise process must
take longer. The speed of the rise (whether one or two) can
be controlled with temperature.

At the moment, I am rising at room temperature near the oven.
I can't raise the temperature any higher without actually
putting the dough in the oven, so in effect, I can't speed
up the process of rising. Therefore double rising makes my
breadmaking longer than a single rise, since after knocking
back the dough, I'm waiting for the second rise.

If I've misunderstood you, then please hammer me over the head
with a baking tin and explain what I'm missing :-)

I am always intrigued by the many posts from people who are
delighted to discover that they can make bread more quickly
by proofing it "in the oven with the light on." Few seem to
be posting with delight when they discover that they can let
their bread rise more slowly in the basement producing far
better tastes and textures...

I think you are absolutely right.

The last bread I baked was around 90% wholemeal, 5% torrefied
wheat, 5% malted wheat, and it was left for 1st rise overnight in
an unelectrified fridge outdoors (something I am using as
a makeshift cold room).

Best wholemeal bread I've made.

cheers
d