Why do some recipes recommend a 30% rise and other a 100% rise?

The percentage rise is related to the dough temperature. Warm dough needs to be cut off at a lower percentage rise than cool dough. The dough keeps fermenting in all of the downstream steps, so with warm dough you need to "hit the brakes" earlier, at a lower percentage rise.

In this video, I introduce the "Two-Factor Method" of determining when bulk fermentation is finished -- by measuring the dough temperature AND the percentage rise.

This extraordinary video is based on years of research and hundreds of experiments. This method will get new bakers perfectly proofing their dough in record time. It does not require hundreds of bakes, or "baker's intuition." You do not need to learn how to "read the dough."

Follow this simple method and you'll be baking perfectly proofed loaves faster than ever before.

"Life changing..."
"Amazing..."
"Brilliant..."
"So simple, yet effective..."

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CHAPTERS IN THIS VIDEO:
0:00 Introduction
1:56 What about Bob?
2:49 When do you cut off Bulk Fermentation?
6:05 An Example
8:10 Who does this work?
12:23 The Javelin Example
15:39 A Speeding Car on a Slippery Road
19:49 The Tools
22:47 Recipe Problems
29:53 How to Measure Dough Temperature and Percentage Rise
37:38 How to Measure the Starting Volume
40:52 Sizing Your Fermentation Vessel
42:34 Target Rise Based on Dough Temperature
44:40 Measuring the Ending Volume
45:59 What if I overshoot the target?
47:31 The Impact of Overproofing
50:39 The Last Step: Calibration
52:45 Working with Warm Dough
54:34 Controlling Your Dough Temperature