Would you explain proofing processes better? Why are there 2 rise periods? When making rustic recipe it says to let it rise for 90 min or doubled in size. Then shape and rise it again. Which rise is called "proofing"? Sometimes I can't get the first rise to double in size. Then when I shape it deflates a lot and on the second rise it doesn't rise very much. What am I doing wrong? Lastly, if I use the Dutch oven, do I have do so something to the dough between the first and second rise (since im skipping the shaping)? Or just let it rise (first rise) until its double in size and bake? Thank you so much for your help!

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