How much rise during bulk fermentation?
I'm troubleshooting an issue with my sourdough, and I'm trying to isolate it to each stage. Doing by times called for in a recipe is pointless because of temperature differences, amount of starter, activeness of starter and type of flour. I can roughly tell when the final proof is done by the poke test. But I don't know how long the bulk fermentation should go for and how long the period for stretch and folds should be. I have heard of rule of thumb to let it double in size, and I think that might be too much because it should at least double in size after the final proof. Is there anything I should look out for to know how long to bulk ferment for? Number of bubbles, etc?