Bread Making Question

[erastes]

I can’t even believe I typed that as a subject. Me. Baking.

I made my second loaf today – and other than I probably should have given it about another ten mins as it was a bit doughy and not crusty enough – it was fabulous.

However, I’m using Allison dried yeast and the recipe on the tin only allows for one kneading. I was always under the impression that you had to knead once, let prove, knead again (knocking back) then reshape and reprove THEN bake – but the recipe only says once and it seems to work fine.

What would be different if I did two kneadings? Is it because the yeast is dried that it only needs (L ol ) one kneading?