: Baking after the first rise (without punching down) vs the regular two rise approach? Yeasted dough is usually given a second rise because after the first rise it's shaped, which knocks the air out of it and so it needs time

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Part of the effect of the first rise is to develop gluten in the dough. With an overnight rise, the flavour and texture of the final product will most likely be fine. However, you might have trouble shaping the dough before it has risen and/or relaxed.

Note that even in bread recipes that explicitly tell you not to punch down the dough (such as Ken Forkish' recipes), there is a first- and second rise.

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Yeast, enzymes, water and time develop gluten far beyond kneading, there is a significant difference between the texture of the dough after the first rise which makes it much easier to shape and often less sticky as well. If you skip the first rise you lose the benefits of this process. You can also see how responsive your yeast is and make sure it gets a good start.

That being said there are no knead, single rise methods that work just the way you suggest. After mixing you put the dough into whatever you plan bake it in and let it do its thing for a day in the fridge. The shape and type of the pans/tins you can use is more limited as it will often stick like glue. You could knead your dough and then put it into a non-stick baking tin and give it a long rise in the fridge and probably get a good result, provided it doesn't stick.

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Just an update, I found this article comparing the two methods kneadrisebake.com/why-does-dough-need-to-rise-twice/ and in conclusion, the dough left to rise twice resulted in bread that had a better, more lighter texture than the dough risen only once.