In Response to Proving twice:
Just wondering why all the recipes I've been using suggest proving the bread, knocking it back, shaping and then giving a second prove. Is the first prove and knocking back really necessary? Can you get away with just shaping and proving once?
Posted by Chris P
This is not "proofing or Proving" the bread it is allowing it to rise.
Proofing or proving involves yeast and water sometimes sugar and flour are added. You combine the yeast with the water before you start if bubbles appear the yeast is alive and active. This keeps you from throwing away 4 or more cups of flour and and hours more of work.
Allowing the bread to rise develops texture, flavor and makes it light and airy.
Allowing the dough to rise the first time develops flavor and more importantly allows the yeast to multiply so the bread properly rises.
The bread is then deflated and shaped.
The dough then rises again to get the structure that you desire.
It can then go in the oven.
A finer textured bread can go through a second rise where the dough is made, deflated allowed to rise again then shaped and allowed to rise once again before baking.
I just make the dough, allow to rise, deflate, shape, rise and bake.
I think there are a few others here that do more bread baking than I do and will also chime in on this.