Need help finding a post re: doubling and tripling

Hi everyone,

When I first got into the whole no-knead bread technique last year, I saw a forum post on here that debated the concept of doubling or tripling, perhaps in regards to FWSY and Forkish. I just got The Bread Baker's Apprentice as an accidental early Christmas present from the boyfriend (see: I found it under the bed while vacuuming and he told me to just have it) and I have not gone deep enough in the book to see what Reinhart says.

For example, I'm going through Forkish's entire book (though I may look into a different starter for the levain) starting today. I'm baking his Saturday White Bread. I mixed a half-batch of dough (500g) and it's currently proofing. When I put it in the tub, the dough came up to the 1 qt line.

I'm trying to find the post that confirms this, but I feel like...

1 qt line = 0%

2 qt line = 100%

3 qt line = 200%

4 qt line = 300% proofed or tripled, ready to be shaped

Can someone find me that wonderful post on TFL that explains the math behind the concept of doubling or tripling?

Thanks

Doubled would be 2 qt as that is twice the size. Tripled would be 3 qt as that is three times the size.

I think the problem is that you have to read exactly what Forkish says:

“For example, if a dough should triple in size during bulk fermentation and it starts out at a little more than 1 quart, it should come up to nearly the 4-quart line once tripled.”
Excerpt From: Ken Forkish. “Flour Water Salt Yeast.”

Since he says it starts out a little more than 1 qt (not exactly 1 qt) then it is probably closer to 1 and 1/3 quarts. So it goes to nearly (not exactly) the 4 qt line. 1-1/3 tripled would be 4.

That's the line I was looking for. I browsed through my copy of FWSY, but I may have looked through it too fast.

My Saturday White Bread is at just under the four quart line. It's definitely been ten hours since I mixed it. This feels so strange to watch the dough and not the clock.