Rising and Punching Down

After kneading, dough needs to be left to rise in a warm, draught-free place until doubled in size. It has risen enough when the impression of a finger pressed into it remains. After rising, the dough is punched down and lightly kneaded again then left to rest for 5 minutes before shaping.

1. To prevent a crust forming, roll the ball of kneaded dough in a lightly oiled bowl. Cover with a damp tea towel to keep dough moist.

   

2. Let dough stand in a warm place until it expands to double its size, 1-2 hours. If left in a cooler place, it will take longer.

   

3. Punch the dough with your fist, then turn out on a floured surface. Knead for 2-3 minutes. Punching and kneading distributes the air so the loaf rises evenly and has a soft crumb.