What is the purpose of the second rise in bread-making besides confounding an old man?!
Frankly, I'm disappointed that yeast and flour cannot be content with one good brimming rise and have done with it! I'm tempted to huck the thing in the oven as is. As matters stand, I must lie around for another hour or so and wait for His Majesty to puff once more after which He must be shaped into rounds and then let sit for a further hour or so. My mustache begins to wilt just contemplating such nonsense. Should I give in to it or show it the riding crop?
Answers:
No knead bread?
One long rise for 18 hours or so.
Forget the knook down and rise again boosheet.
You let bread rise over several hours to develop its flavor. The longer the yeast cells have to work (up to a point), the more maltose and alcohol they can produce.
http://recipes.howstuffworks.com/bread6.htm
I always thought the first rise was mostly for the rising of the dough and the second rise was for the rise after shaping into whatever you are making.
