Once Proven Bread
I have just baked a loaf which I only proved once. I simply made a dough to my normal recipe (500g Flour + 300ml + salt&oil) shaped it into a well greased Pyrex baking dish and proved it for 45 mins, put it in a preheated oven and baked for 30 mins. What I got surprised me. It is light, springy, delicious. Could have baked it a bit longer for the bottom & crust to develop a bit more but on first try it was a success.
My question is why do we rise our dough twice? It doesn't seem necessary.