How many rises for French Baguette? Size of dough to determine fermenting periods?
I've baked three batches of French baguettes and they're getting better every time. One thing I'm confused about though is how many rises and how much should it rise during each period? I've read different things in different recipes here and on the web generally.
What's the concensus or a rule of thumb?
Currently I will let it rise until it's doubled in size, and then carefully fold it. Let it rise for a second time, and then fold it. Cut it into pieces, wait 5-10 minutes, shape, then proof for an hour or so.
People give time estimates, but I'm curious as to what the measurement would be in terms of dough growth since everybody is baking in a slightly different climate.