After bread has been left to rise, it needs to have the excess air knocked out of it before proving. This is called 'knocking back'.
-Using floured hands, scrape the risen dough from the bowl and turn it out onto a lightly floured work surface.
-Knead the dough roughly for a few minutes until it looks as it did before it was left to rise (soft, smooth and elastic).
White bread plait
Garlic-crust pizza with Parma ham
Focaccia with rosemary
Hot cross buns
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