When is bread dough considered ripe?
I'm using the ripe test described by Red Star (here: http://www.redstaryeast.com/lessons-yeast-baking/baking-steps-guide/rising-ripe-test-first-rise and here: http://www.redstaryeast.com/lessons-yeast-baking/baking-steps-guide/proofing-ripe-test-second-rise) and I wanted to make sure I was doing it correctly.
For the first rise, the two indentations remain, but the dough gently deflates. Is that right?
For the second rise, the indentation remains, but I notice much of the dough in the indentation gently inflating again.
As I've never used the ripe test, I'd appreciate your thoughts!