Dough punching

Cover dough and let rise until doubled in size punch down and divide into three parts. Let rest for 10 minutes. 

Temperature according to shop, 78 to 81 degrees straight dough method one punch mould pieces over at least once, better twice. Entire fermentation not over three hours. ... 

Punch down the dough with your fist (this releases air bubbles), then let it rest for a few minutes. Meanwhile, lighdy oil two 8-inch loaf pans. 

Punch the dough down and divide it in half using a sharp knife. On a clean work surface, lightly sprinkled with flour, shape each piece into an oval, and fold the top and bottom over the middle hke folding a letter. Put each loaf seam-side down in the prepared pans, and cover with the oiled plastic wrap. Let rise again, until doubled in size, 30 minutes to 1 hour. 

Punch down the dough and divide it in half (If you like, you can store the dough for up to a week in a tightly sealed zip-top bag in the refrigerator or freeze... 

---