0My Sisters Kitchen 7 years ago ReplyUpvoteI 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.