February 8, 2014 - 1:19pm
Knocking back after first ferment
I am using a wild yeast starter and have never tried knocking the dough back after the first ferment (4+ hours) process. I have read in a couple of books that this technique is often applied. I am not too convinced that the dough would rise again after knocking it back, so I have avoided this process. Does anyone here apply this process of knocking back and doing a second ferment prior to shaping/proofing? Thanks for your input.
Richard