French bread- about 66-70% hydration, rise
A wetter dough needs a longer rise, but how long for dough with about 66% hydration level?
Does the poking with finger into dough method work well enough? Not sure what name that method has, but anyway... some suggest poking two fingers into the dough and if the indentation stays, the dough is ready for baking.
Looks like I have more bread for croutons again. Grrrrrr.