How neccesary is the knocking back part after the dough has doubled.Can the loaf be baked satisfactorily at that stage?
What kind of bread are you making?
And I assume that by "knocking back" you mean deflating the dough after the "first rise." In any case, there are better ways of doing this than what was referred to in older cookbooks as "punching down." Are we talking about the same thing?
Hi David,I'm making sourdough with the sponge & dough method using a natural starter,so after an overnight ferment i add the rest of the home milled flour and knead for 10 mins.Then its left to prove and i wonder what would happen if i baked it then when its doubled in size,Simon.
So, you fermented your starter overnight, then mixed your dough and fermented it.
When it is fully fermented, you should shape it, according to the type of loaf you want, and let the loaf proof before baking it.
If you were to bake the loaf immediately after shaping, I would expect you to get enormous oven spring with a very entertaining final loaf. I don't recommend it, but, if you do, let us see photos.
Fair enough,I thought that might be the case.I've got my loaf working pretty good now,for a 550g loaf i tip it into a 7" sandwich tin lined with greaseproof paper,this restricts outward spread and gives a nice rise in the oven.