Um...Why mix up the dough and let it rise in a bowl for an hour before putting it into the pan to rise for 30 mins? Why not just mix and put in the pan to rise for 90 minutes? Is it that the transfer acts as a "punch down" and aids in the final rise somehow? You don't want to over-proof the batter by letting it rise 90 minutes all at once. This can damage the yeast and prevent the second rise from performing well. You are correct that scraping the dough into the pan gently deflates it and gets it ready for the second and final rise. Best, Kim@KAF

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