lid wrote:
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.

This may vary with the type of bread, and what you do to the dough
between each rise. I made baguettes today, and folded the dough after
an hour. This "fold" helped to strengthen the dough. I then let it
raise for another hour, and pre-shaped it, letting it rest a half hour,
before final shaping. Then it proofed for yet another hour... Giving
it all that time for flavor to develop made a wonderful baguette