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I will, as usual, suggest experimentation. At times, I make bread, knead it, form it, drop in in a pan, let it rise once, and bake it. It's expedient. It's bread, and usually quite decent bread at that. Other times I rise and punch down/re-knead a bit 1, 2 or even 3 times. Other days I make a wet sloppy mess I can't really knead and pour/scape it into ...


I have read a lot of theories on this and only one makes sense to me. You knead your dough again to redistribute the yeast in the bread Commercial yeast is very concentrated, and if you don't allow for a second rise, you will have areas with very little yeast development and areas with high concentration of yeast (hence the air bubbles) I should note that ...

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