I've tried the fingerpoke test. It almost always seems to do the same thing after the first hour: recoils a little but not all the way. Same with the windowpane test: it almost always (after the first hour) forms a thin windowpane and then rips if I stretch it too thin. It always has some bubbles after a 2-3 hours. It always feels nice and 'jiggly' after a couple hours. I really think this is holding me back and i dunno how to tell when its done. Thanks for any help you may have.
I don't think windowpane is any use for deciding when bulk is done. One thing you could try would be to put a small amount of the dough in a straight-side container, and mark the level with a rubber band. Keep it next to the bulk dough, and when the small amount has almost doubled in size, or maybe two-thirds, shape your bulk for the second proof.
This is something that all bakers new to the craft struggle with. I still has issues with it after more than a year of baking especially when trying a new formula. I wrote a post about using a tool that is called an aliquot jar that can help you determine when to end bulk fermentation. Aliquot jar. By using this tool if a recipe says to end bulk after 30-50% rise you can, using the aliquot jar see a 50% rise and say hey I’ll end it now. If you found it to actually be a bit underproofed still, then next time you make that formula you can say 50% was too underproofed so I’ll wait until the aliquot jar shows 60%. Have a look at the link.
Recently I made a post about those aliquot jars here. It has helped me achieving consistent and reliable results.
In defense of windowpane, I start checking it towards the end of bulk fermentation (usually around 6 h) when I do sourdough donuts. It's a fairly stiff dough and there come barely any visible/large bubbles.
So I check the windowpane, where after some time I can see tiny bubbles and layers, which helps me determine when to end it. However, I don't do it with other doughs.
Finger poke - can be a good sign, but not exactly fool proof. Window pane only tells how much gluten you have, not so much to do with a level of fermentation or proofing
The we have bubbly, jiggly - perfect terms to show levels of fermentationand/or proofing. Along with time and growth.
In essence - fermenting/proofing is done whenever you want it to be done. Different levels give different results and is up to you to decide what level best suits your taste. Observe the signs, try it at different levels and see what you like. There is a wide range of timings and with that a wide range of flavors. Find what you like and go with it. Enjoy
what is a brief explanation of your recipe and method?
There are a few variables that can dictate bulk ferment times, temperature and starter amount and also how strong and active your starter is. How long does it take to double in size?
Well, typically I'll do king arthurs no knead sourdough bread and that more or less gives me good results. However, lately i've been trying to develop my own bread which is 900 grams flour, about 200 grams starter, about 75% hydration and I have no idea how much to go. I usually take it to around 4 hours, but I tried 5 hours the other day and want to see how that turns out. Honestly I think it might need even longer. It's about 73-76 inside the house.