Is proofing sometimes optional?
I have a local friend who only bakes sourdough, and always exactly the same process. I was chatting with him about an issue I experienced with a recent bake of 60% rye/40% whole wheat, with CLAS. After kneading, the dough doubled in just over an hour. I did a few SNF's to degass, shaped for the pans, and then proofed for baking. After 60 minutes it had risen maybe 50%. And maybe 65% by 90 min. I baked it then and it was of course a bit too dense.
He suggested next time I should just skip the proofing stage. Knead, move them into the pan, let rise, and bake. No need to degass/proof.
Is this realistic?