"Samartha Deva"
> Have you tried at this point to punch it down and maybe discovered that
> the dough again becomes tight again?
>
> Samartha

Often as not it would depending on number of rises already taken but here
its not particularly germane since the express purpose is additional loft or
maximum rise with a assumption that the dough has already been formed and is
oven ready. To my understanding multiple or extended rises would be for
flavor enhancement and/or timing issues rather than additional gluten
development...do you think otherwise?

Do you suggest something other than the "dimpled finger depression" for the
optimum rise to bake timing?

My normal or average white bread has a 8-12 hr sponge stage, then I add
salt, maybe shortening, additional flour, knead, shape and rise 4-5 hours
(all times depending on room temps). In previous experiments any extended
proofing may have changed flavors but did not result in additional loft and
usually resulted in lower, flatter loaves(presumed degraded gluten)....most
of my bread is freeform loaves or rolls. Until I began using ConAgra Harvest
bread flour(Costco 50lb bags) I just used a all purpose flour with
occasionally added gluten(especially with longer proofs)...I do think the
texture and loft has improved with the ConAgra flour. Soggy