Rising and Rising again, but why?
I'm a baking layman, so forgive me if this is a silly question.
All of the bread recipes I've seen so far call for (1st)rising after kneading, then taking most of the air out, shaping and then (2nd)rising.
From my little experience, the yeast work for a while, and then they either run out of food, or just get plain tired and slow down.
So why are we challenging the yeast to work such long hours? Un-puffing what they have so beautifully managed to do in the first rise? What would be wrong with kneading-rising-baking? Why are we taking the air out of the dough, just to re-do it?
Now, I do understand that there is the whole time=flavour issue. But then it would make sence to either let the dough preferment or autolyse for a while...
Please, if anyone can just enlight me on this... I am sure I am missing something here.