2nd Rise: Let it rise once more for another hour until finally it’s doubled in size. Dump the dough onto a flippantly floured floor and pound the air out. I'm a newbie bread maker (I'm at the moment resting your sour dough from the fridge for just a bake tomorrow.) https://zanehgzrj.thelateblog.com/29479463/getting-my-fooded-co-to-work