Question about rising
I was recently given a recipe for WW walnut bread that contains the following instruction: "Cover the bowl with a lid and leave the dough to rise for 3 to 4 hours. It will rise until it collapses. At this point you can shape your loaf and bake your bread." This bread calls for 1 tbsp. active dry yeast and 500g WW flour. My question is this: Has anyone ever heard of letting dough rise until it deflates itself, and if so, how does this differ from letting it rise until double and then shaping and proofing? Is it just a slower method since it takes 3 to 4 hours for this to occur whereas doubling with this amount of yeast usually only takes about 1 1/2 to 2 hours? I can't see the advantage of letting the yeast eat itself out of house and home (or at least until the roof falls down!), but maybe I'm missing something! Thanks in advance.