Is there some significance to 'doubling' on the first rise?
Most recipes and, indeed, most bread makers I know, follow what seems to be the standard practice of allowing the dough to double in size for the first rise. Not one to be satisfied doing something simply because that's how everybody does it, I feel compelled to ask 'Why?' Is there something significant that happens at the approximate 'double' volume, or is this simply an indicator that the yeast is active enough to proceed to the next step? Enhanced flavor development due to a longer fermentation aside, what would be different if I let it, say, triple in size? Is the yeast getting tired at that point? Is doubling the sweet spot in terms of the end result, or is it simply the sweet spot in what is otherwise the waiting game we call bread making? IOW, is the yeast simply at a point beyond which any additional benefit would be too small to be significant? Or would additional time actually be a detriment?
Nothing magical about doubling; if a dough doubles in two hours, you can accomplish the same thing by punching down after an hour, and then again an hour later. It's not about getting the yeast active enough, it's about developing flavors and generating lots of bubbles in the dough.
If you allow the dough to more than double, you're increasing the likelihood of the yeast running out of food and starting to generate unpleasant flavors. Yeast don't get tired.
For the doughs that require a number of folds, I generally don't wait for it to double after the last fold, I just wait for it to get a bit poofy or use the poke test.
I agree with tgrayson, but experiment and find out what happens and choose the way YOU like! There is no wrong way, as long as it works for you. It is great to question, but if everyone has been doing it this way for many years, it must have something going for it. Go find out what it is, if anything.
Ford