Question on rising, over rising, and 'sour taste'
A couple of questions came to me after being at baking911.com. While reading, I see the statement
"Rising is where the dough is placed in a warm place and allowed to double in volume. (Some peasant breads are allowed to raise to triple volume). Usually a dough goes through two rising periods, the first after mixing and the second after shaping, except for Artisan breads, which usually go through one. Those made with Instant Active Dry Yeast require only one."
This confuses me because I always witness 2 rises... the initial rise, and then the second rise after shaping. Does this mean, that after shaping, you put it directly in the oven and not allow for second rise? Then, the final sentence adds to the confusion. What is different about active dry yeast that makes it only need 1 rise? I see many recipes call for two rises with active dry yeast. Can someone please explain to me what I'm missing?
Also, what would be considered 'too long' of a rise. I've let dough rise for 2 or 3 hours, then final proof for another hour after shaping. I'll use typically 1% active dry yeast. Would this cause sour taste?