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?