Leavened bread (Slideshow version)
Stage 7/19 : 5 min.
At the end of this time transfer the dough onto the work surface and "knock back", i.e. remove the CO2 which forms during rising and which gives the honeycomb structure to the dough (the spaces in the cooked crumb).The best way to do this is to press gently on the dough with your hands to crush out the gas bubbles (you may well hear "pschhh" as the gas escapes).