system
Given the following post, respond as if you're commenting on Reddit:
human
ELI5: What is the point of rising a yeasted dough to punch it back down and then rise it again?

I searched for this and couldn't find any previous threads but forgive me if I didnt do a good enough job looking. 

I watch a lot of cooking videos and I've always been curious what the point of rising a dough is if you are just going to knock all the air out of it to shape it into the final shape. why not just shape it and then let it rise one time?
gpt
The initial rise isn't always consistent. So the dough will likely have big pockets of air caused by the yeast. Punching down collapses these pockets. The subsequent rise is generally more even meaning the final product cooks and looks better.