These came from the first frenzy of yeast activity once it came in contact with food from the flour and water. The second rise or proof is less active, so the gas bubbles are smaller. You can choose to completely deflate the dough for a bread with smaller holes, like a typical loaf.
Or you can just fold the dough a few times to shape it and preserve most of the gas. The process of letting the dough rest allows the yeast to create gas bubbles, which is one of the best parts of any good bread. However, if the dough has not been kneaded properly these bubbles will simply escape or not form at all.
By kneading the dough, you are lengthening and organizing the gluten strands inside it, allowing them to easily capture and keep the air bubbles inside.
The kneading of the dough is one of the most needed parts to ensure that the dough does not end up dense. When you leave your dough to rise, this is to have it filled with CO2 gas created by the yeast in the dough. When you are kneading the initial dough mixture there will be no gas, just a sticky conglomerate of ingredients that almost look like they will turn into a nice soft loaf.
After the initial rising of the dough, usually in a well-oiled bowl, the dough will have filled with gas. While this is exactly what we want, it is not spread equally throughout the dough, causing some parts to be overly fluffy and others to be too dense. When you knead the dough for the second time you are popping some of the air bubbles while spreading the gas.
This should deliver an equally airy bread once it has been left to rise for the second time, and then placed in the oven. Yeast is a single-celled organism that creates some of the most amazing foods on earth. This happens through fermentation, when yeast consumes sugars in the flour. By kneading the dough after the first rise, you are activating the yeast again by giving it fresh flour as food. By kneading the dough, you are actively making the yeast create better flavors and more airy bread down the line.
The first rise, also known as bulk fermentation, is complete when the dough has doubled, or tripled in size. Allowing the dough to triple in size will take longer, and this extra time makes for better bread. You can try an experiment and do it both ways.
Mix up a batch of dough and after kneading, separate it into two pieces. After the first rise, very gently fold and form one piece into a loaf. Knead the second piece of dough to your heart's desire, and then form it into a loaf. Let the two loaves rise a second time, and bake them. See what happens. It makes my hands nice and clean! Sign up or log in Sign up using Google. Sign up using Facebook. Sign up using Email and Password.
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Accept all cookies Customize settings. This process bursts the tiny air bubbles that have formed in the dough and then forces them to reform again in the final shape you want, which results in a smoother texture. For some bread recipes — such as ciabatta — irregular holes are desired, so the dough is not knocked back. However, you then need to finish, shape and bake the bread by hand.
Our recommendation is to use the bread machine for an everyday loaf, but to make it by hand for a really special bread. See our review of the best bread makers. Watch our video for making three basic bread recipes from a simple dough mixture. Visit our baking section for more flour power. Subscriber club Reader offers More Good Food. Sign in. Back to Recipes Pumpkin recipes Butternut squash See more.
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