Proving - dont always get it
I bake rather a lot but the Proving puzzles me quite a bit.
Some recipes say to prove for 1 to 1 1/2 hours.
Richard Bertinet says to prove 1 - 1 1/2 and even 2 hours at 30 degrees C.
However, my bread is proved (according to me) by 50 minutes.
I dont get this because how does one allow for all the folding, proving in such a short period of 50 minutes and still allow the dough to double in size??
I mostly use a long fermination which seems to make the dough more slack. This seems to add to the bread not rising too well. Is this correct??
If I leave my dough to rise for 1 and 1/4 hours or 1 1/2 hours, it deflates VERY easily and it creates bubbles which I believe is a sign of over-proving.