Doubling in size?
Most recipes call for proofing till the dough has doubled in size. But if we keep doing Stretch & Folds (effectively deflating any growth it's had) till the final minute of the proofing, how could we tell how much it's grown?
My dough at the end of the first rise usually looks pretty much the same size as my initial dough, just better developed. It may be a little more plumb, but definitely not double.
Am i missing something? Is the finger poke test the only way to know if my dough is ready?