Originally Posted by Chausiubao
how much is overproofing for the final rise?
Since "proofing" dough is just letting it rise, the general rule of thumb is that the dough should double in bulk. This is true whether its the lst, 2nd or final rise.
You have to go by the dough, not by time, b/c differences in warmth and dough recipes will yeild different times to achieve this.
A heavy dough with lots of whole grain flour or non-wheat ingredients (like rye, soy, potato, etc) may take longer or may never acutally double. A sweet dough with just white flour may rise slightly faster than one with less sweetner. etc, etc, etc...
For the final rise, again, about double in bulk. Remember, your oven must be preheated to the required temp when the dough is ready to bake. No waiting when the dough is ready!
For artisan breads, if you have a baking stone or tile-lined oven, some ppl like to slightly under-proof on the final rise (but at least to 1-1/2 the size in bulk). This is b/c these doughs have a lot of water in them - the stone/tiles really hold the heat and radiate it evenly and bread baked on them gets better oven spring than just using a sheet pan b/c the stone quickly forces the water in the dough to steam, creating the rise in the oven. But you have to have a really good oven for this (plus the tiles/stone), one that has even heat, holds the heat and can crank up to 525-550F.
Experience is the best teacher. There are really only a few general types of bread - most bread recipes are variations on a single theme. If you make the same type of bread repeatedly, you'll get a feel for your own equipment.