When to bake?
Did a test bake today from a sample starter I'm playing with. The plan was to let it proof at room temperature for about 15 to 18 hours. However, by 12 hours it had clearly peaked (this is an aggressive starter). So I shaped my loaf with the plan of letting it rise again for about 2 to 3 hours, then bake. After less than 1 hour it had doubled and my instincts said "bake it", but the clock said different. So I let it go another hour and by the time I slashed it prior to baking it had gone "soft". No oven spring......if anything, it fell down. Crumb holes look to me like they may have collapsed after the baking, so I'd say I let it go too long.
I've seen references to "poking" it. How does this go? If it springs back, let it sit? If it doesn't, bake it?
If not this, how do you tell when it's ready? It's obvious the clock is more of a guideline than a rule.