No, you generally don't punch bread after the second rise (final proof); you punch it down gently after the first rise (bulk fermentation) to redistribute yeast and control gluten, then shape it for the second rise, and bake it once it's sufficiently proofed the second time, using the "poke test" to check readiness, not a punch. Punching after the second rise would deflate it too much, ruining the light structure needed for baking.
Short answer: Usually no--if you use a bread machine to mix, knead, rise, and bake in the pan, you do not punch the dough down. If you remove the dough after the machine's first rise to shape and bake in a conventional oven, then you should degas (punch down) and shape.
It's most commonly done when making yeast-based bread. Once you've mixed your ingredients and kneaded your dough, you then leave it to rest in a covered bowl. During this resting period, the dough expands, usually doubling in size. After this stage, it needs to be punched down before progressing to the proofing stage.
For deeper flavour (and convenience), most doughs can be put in the fridge for their second rise and left to prove overnight.
It looks over proofed. It's usually after the rise falls again. You're looking for a domed top that slowly bounces back when you press on it. It'll be harder to shape when is over proofed as the dough will seem runnier and flat.
Cover them over with a damp, clean kitchen towel to keep them from drying out. The reason for this is to rest the dough to allow it to relax. This way when you're trying to make the final shape, that dough won't snap back at you.
If you're checking on shaped dough for the second rise/proof, then it should also be about double in size. Feel: Bread dough that has successfully risen/proofed will spring back slowly when poked and leave an indent. If it snaps back too quickly, it needs more time.
For a fluffy bread texture, the key is to let the bread rise long enough.
High starter quantities speed up fermentation and lower quantities slow down fermentation. For example, a recipe with 20% starter may finish bulk fermentation in 5 hours and at 10% starter, it may take 8 hours.
Lab-grown bread yeast is very active, and will probably come back to life, but if the dough has been over-proofed by too much, you'd have to use the resulting goopy mess as a biga/levain for another loaf, since the process changes the dough. You won't get sourdough out of the goop, though.
Bread Recipe
Holds Its Shape – Lift the ball of dough in your hand and hold it in the air for a second. If it holds its ball shape, that means the gluten is tight and strong. If it sags down between your fingers, the gluten is still loosey-goosey and needs some more kneading. 3.
Once shaped, the dough is left to proof a second time — this is the step that “proofing” technically refers to. Much of the air was knocked out of the dough while shaping, so this is a chance for the dough to expand again before baking. This step is sometimes called second rise or second proof.
The third rise will confirm that it's 'established'. Some people have good results trying it on their 3rd rise but some people need a few more. You can make a loaf on your 3rd rise but I would make sure it has at least doubled before baking. Also try a very small recipe.
7 Breadmaking mistakes to avoid:
That's the second “rise” The Resting helps relax the gluten so it can rise again in the oven. If you let your dough fully double in the second rise it won't rise in the oven and you run the risk of it over proofing and collapsing in the oven. Reduce the second rise to 20-30 minutes and you'll get a nice oven spring.
Properly proofed dough will be much more consistent in structure, with a soft and fluffy interior, and larger, but more evenly dispersed air bubbles present in the crumb. Over proofed bread is likely to have a very open crumb structure, due to the development of excess CO2 during the proofing stage.
If your recipe calls for a 1- to 3-hour rise at room temperature (either first or second rise), opt for a long (8- to 12-hour) rise in the refrigerator. It can last up to about 16 hours, depending on the recipe, but be careful not to let the bread dough overproof.
Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.
The short answer is – cover it to prevent it from drying out. And there is no good reason not to cover. But of course, there are things to consider. We all know to cover our dough so that it does not develop a dry skin on its surface which can give it an unpleasant look and texture.
Check the temperature: Water that's too hot can kill the yeast. Water between 100°F and 110°F is ideal for activating active dry yeast. Watch your expiration dates: Yeast loses its potency over time. Always check the package date and store unused yeast in the refrigerator or freezer.
There's something magical about the bread you get at your local bakeries - they're always sooo soft and fluffy. Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.
Physically test your dough with the poke test
What bakers call the “poke test” is the best way to tell if dough is ready to bake after its second rise. Lightly flour your finger and poke the dough down about 1". If the indent stays, it's ready to bake. If it pops back out, give it a bit more time.
The best proofing basket is the Bulka Round Waffle Banneton. It allows the dough to fully relax while still keeping its round shape. Proofing baskets are key for slow-fermenting breads like sourdough. That's why they're often called sourdough baskets or sourdough bannetons!