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Why does dough need to rise twice?

Making homemade bread is a process for sure. Between weighing the ingredients, mixing, kneading, proofing, rising, shaping, etc., it can seem like an unending process for anyone who's not well-versed in the art of baking. Not to mention, one of the major standards for made-from-scratch bread is letting the dough rise twice. But why do we do this? Because it gives the yeast more time to work and changes the dough's composition, flavor and fiber. Simply put, your bread will have a more even crumb structure, a more complex overall flavor and good oven spring (that moment when the loaf rises one last time right after you put it in the oven).