Hi YG, usually yeast dough has one "extra life," or one more chance to be deflated, re-shaped and then left to rise before being baked. Be sure you're extra vigilant after two rises, as this is the last chance you'll have to get the timing right. You'll also need to be sure you're using a strong, reliable yeast like SAF Red (rather than something like RapidRise, which is known for only producing one strong rise). This trick can come in handy if you loose track of time. (It happens to the best of us bread bakers!) Kye@KAF

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