The Final Rise
I've been baking Chad Robertsons basic country bread at home and have had really good results. During the final rise the loaves only seem to increase in size by maybe 50%. This takes about 4 hours. Once in the oven, however, they spring very nicely. I'm pretty new to naturally leavened breads so im not sure if this is common or not. Is this how it all works? In Robertson's book, he only says to proof the loaves for 2 to 4 hours. He doesn't mention any expansion requirement. Does anyone have words for me?