Original sentence: Between rest stages of fermentation recipes will often instruct a cook to "punch down" or "deflate" the dough to allow the bubbles of gas which have formed in the dough to deflate without popping (called overproofing).Different types of bread have vastly different process requirements depending on their recipe, these are most generally classified as either straight or sponge doughs.Fermentation is divided into a number of different sub-processes including but not limited to rest periods known as pre-fermentation, bulk fermentation, and proofing.Some straight-dough breads will only require a single  fermentation rest period while others, particularly sponge doughs, will need multiple periods
Edited sentence: "  A rest period contrasts against other periods when the dough is worked by the baker, these working periods are typically called mixing, kneading, and folding.Between rest stages of fermentation recipes will often instruct a cook to "punch down" or "deflate" the dough to allow the bubbles of gas which have formed in the dough to deflate.Different types of bread have vastly different process requirements depending on their recipe, these are most generally classified as either straight or sponge dough processes.Fermentation is subdivided into a number of different processes including but not limited to rest periods known as pre-fermentation, bulk fermentation, and proofing.Overproofing is when fermenting dough has rested so long that the carbon-dioxide bubbles have grown too large and have popped, and if baked at this point results in poor structure.Some straight-dough breads will only require a single fermentation rest period while others, particularly sponge doughs, will need multiple periods