a folded dough: how to check whether it's doubled?
I'm on my quest for the perfect bread with nice holes, as many are here... =)
Therefore I've got a question. I just baked the Vermont Sourdough again yesterday. I wrote here about it, pictures are there as well.  I loved the bread, but I would have hoped for bigger holes because I tried so hard. . .However, David reccomended me to make sure that the dough rises 100 % during the first fermentation. I was somehow puzzled because I knew that there was something making this checking difficult, but in this second I didn't remember. Well, now, having another dough rising in the kitchen, I do. Folding the dough makes it very hard for me to judge wheter it's doubled or not.
Any ideas how to make that easier? Just check by poking it? Is a folded dough supposed to double at all?
Thanks for your time.