Two questions! First: for the poke test, do you really mean to stick your finger a whole inch into the dough?

Second: I have an old cookbook I've been using, and their standard technique for baking bread has a first rise, then punch down, then second rise, then making the loaf, then letting the loaf rise before baking. I see that the recipes here have a first rise, then punch down and make a loaf right away, and let the loaf rise before baking. Will there be much difference in the final result? Should I be able to use your technique on the older recipes?

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