This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
The size of the loaf of bread is regulated by the respective age given to the dough. If you want a close-grained, medium-sized loaf of bread, scale your dough immediately after the second rise; if a larger loaf is desired, give your dough 1/2 hour more time after second turn. This refers to plain bread. In home-made and Vienna bread, the dough may be allowed to rest 1/2 hour longer after the "third" rise, providing a larger loaf is desired.
The respective time for a dough to acquire its necessary proof for the "first, second and third" rise, is as follows:
According to warmth of dough and shop; also amount of yeast used.
The straight-dough method is the easiest and safest way of making the very best bread.