Pain au Levain proofing
I've just been working through Daniel Leaders Pain au levain in Local Breads and part of the process struck me as being a little odd. In the proofing section it says to proof until increased in size by 1 to 1 1/2 times. Now I don't know if i'm just reading this wrong, but to me that says it needs to exceed doubling in size (and in 1 to 1.5 hrs!). I've never made any sourdough that has required that kind of proofing, with most requiring an increase of between 30 and max 70%. I'm not experienced enough to know whether this figure in the book is correct or not, but if anyone can lend a hand it would be much appreciated.