Just a friendly suggestion. Dough should never be "punched" down. It is a living thing. When you punch it down, you lose a lot of the gas by breaking the bubbles in the dough. You should handle it gently once it has risen. It is the gas that gives the dough life. This advice comes from several bread makers.
We have a bakery called "When Pigs Fly
". The owners are renowned bread makers and have made bread several times with Julia and Martha. They have always emphasized, "do not punch the dough."
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"