I would not let it double in size on the second rise. The second rise should be 2-5 hours long. I like to stick my dough in the fridge on the second rise for several hours and then bake it off while it's cold. I get a better "pop" that way. If you let it rise too much, then you end up with a flatter, denser loaf.
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You can prove it in the fridge over night.Or wait until it is just at the top of the tin.With bread the clue is to experiment and find what suits you. You won't make much that isn't eatable and even then the birds will love it.A friend left a loaf in the oven for 4 hours! it was eatable in the middle but a bit crusty!! The chickens loved it.