More breadmaking questions
Hey everyone... I attempted another recipe with making a loaf of bread tonight. I think I knew where I messed up but it brought on a few more questions that I can't find answers for.
What happens if you don't put enough salt in the dough before the first rise? Can it cause the dough to double in size within 25-30 min? How does a rise this fast affect the taste/texture of the bread? Should someone compensate by changing technique to take this into account?
I usually check my whether or not to continue kneading by stretching out the dough and seeing how much light I can see through it.
After the first rise, comes the "punchdown". Are you suppose to shape the dough after the punchdown? Or let it rest after the punchdown and then shape, rest and cook? Does it matter or not if its rests between the punchdown/shaping/cooking?
Sorry for all the questions... But this is a great resource :) Thanks to everyone for all their help (past, present and future!)