"UnConundrrum" wrote in message
...
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

At what point do you have to stop 'folding,' 'raising,' 'resting,'
'pre-shaping,' 'proofing,' before all of the yeast is gone for any kind of
development at all.
Thanks,
Dee