how does rise time work?
i have a general question to all those experienced bakers.
let's say a recipe says to let the dough rise until doubled, or about 2 hours. then punch it down/fold andd let rise again.
what if my schedule is such that i have to do the folding before the dough has doubled in size? can i compensate with a longer 2nd rise?
i'm making a ciabatta and i see that the ponsford recipe calls for folding at 20 minute intervals for an hour. how would this differ from doing all 4 folds at the same time and letting it rise for an hour thereafter?