Rising--once, twice, three times?
I am still having a difficulty getting my mind around the concept of rising. For example today I did Cook's Multi Grain recipe. My KA is not working as well as it should so I took the dough out after about 4 minutes and then kneaded for 4 minutes more on the counter. Put dough in bowl to rise which it did. First question: why can't I just put it in pan to rise and then bake? Why is it necessary to take out of the bowl and knead some more and then put it in pans to rise--never does get as high again. I know I must be doing something wrong with the hand kneading, but I am following all the videos I have seen. I don't think I am kneading too hard the first time. The second time I just dump it out of the bowl and then cut it into two loaves and try to tighten the skin and put it in the pans. No oven spring. Any thoughts?