Bread recipes tell you to let the dough rise after kneading, then punch it down, shape into its final form, let it rise again, then bake.
What is the point of the first rise if you’re just going to punch it down?
In: Chemistry
The reason you add yeast to the bread is to not only create air pockets and give rise to the dough, but to also create more flavor. The yeast itself and its by-products flavor the bread and make it taste better.
By knocking down the air from the first proof, you’re prevent big empty air pockets and kneading it re-shapes it and works the yeast around some more before the next or final proof.
This is also the reason why cold fermentation is a popular method for things like pizza dough. Because it allows the yeast more time to build those flavors.
It’s a couple reasons! Punching it down moves the air into the loaf to create smaller air pockets/a tighter crumb instead of really big bubbles. It also helps redistribute the yeast to find more places with sugar to feed on.
And the second rise with a shaped loaf also helps the bread rise in that shape to develop the air pockets and as you punch it down and reshape it you develop the gluten so it makes the loaf more stable.
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