Folding and bulk fermentation
I'm currently making Hamelman's Rustic Bread recipe that was posted on the site. It calls for two folds during the 2.5 hour bulk fermentation at 50 minute intervals. I am wondering if after the last fold, am I to be looking for the dough to double volume? If so, is the dough supposed to be doubled in volume based on the original volume before I started the first fold, or the volume when I finished the last fold?
I apologize if my question is very confusing.
Thanks for your help.
I figured I'd edit this post and post some pictures of my finished bread. I'm a bit disappointed because it's pretty flat (it's supposed to be a boule) because I tried to transfer it to a hot pan without a proper peel and improper shaping. The crumb is not very open which could be due to many factors. I don't think I over proofed it. I watched it like a hawk. It did go through the ringer to get to the oven LOL!
I'm a terrible perfectionist so these things bother me.
But I guess it tastes good. So that's a plus. :P