2 large run-on sentences were very hard to read. The good tips were being lost in this difficult-to-read response.
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I love making bread. I do somake it every other day or three,. (alsoAlso make your own butter itsit's so easy and tastes great plus less expensive than bought and youbuying it. You can control the amount of salt.)my

My suggestion, as most of the reasons have already been very well addressed already, is to takesplit your recipe and half the mixture cook oneinto two batches. Half of it should be cooked straight from its first rise. The other half should be knocked back and let it rise again.

Obviously, with the first half, you obviously need to put it in the final baking container not the rising bowl and with the other half knock it back and let it rise again. I agree that you don't need to kneed ( sorry ) a second time just a bit or a stretch and fold to get a good shape and in to the tin or what ever you plan on using to cook it in.

When youthey have both cooled from baking, do a taste and texture comparison and you. You can decide what you like and ultimately that's what counts.

I love making bread I do so every other day or three, (also make your own butter its so easy and tastes great plus less expensive than bought and you can control amount of salt)my suggestion as most of the reasons have been very well addressed already is to take your recipe and half the mixture cook one straight from its first rise, you obviously need to put it in the final container not the rising bowl and with the other half knock it back and let it rise again. I agree that you don't need to kneed ( sorry ) a second time just a bit or a stretch and fold to get a good shape and in to the tin or what ever you plan on using to cook it in.

When you have both cooled do a taste and texture comparison and you can decide what you like and ultimately that's what counts.

I love making bread. I make it every other day or three. (Also make your own butter it's so easy and tastes great plus less expensive than buying it. You can control the amount of salt.)

My suggestion, as most of the reasons have already been very well addressed, is to split your recipe into two batches. Half of it should be cooked straight from its first rise. The other half should be knocked back and let it rise again.

Obviously, with the first half, you need to put it in the final baking container not the rising bowl.

When they have both cooled from baking, do a taste and texture comparison. You can decide what you like and ultimately that's what counts.

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I love making bread I do so every other day or three, (also make your own butter its so easy and tastes great plus less expensive than bought and you can control amount of salt)my suggestion as most of the reasons have been very well addressed already is to take your recipe and half the mixture cook one straight from its first rise, you obviously need to put it in the final container not the rising bowl and with the other half knock it back and let it rise again. I agree that you don't need to kneed ( sorry ) a second time just a bit or a stretch and fold to get a good shape and in to the tin or what ever you plan on using to cook it in.

When you have both cooled do a taste and texture comparison and you can decide what you like and ultimately that's what counts.