Why is dough punched

If the latter is best why did anyone ever do the former. Some recipes recommend kneading after the first rise. I'm fairly inexperienced at bread making so maybe that would all be more obvious if I had done it myself more. Here's one for ya. Forget punch down. After each of the first 2 rises, lift the dough 2 feet above your table or whatever and drop it. Control the hole with the number of drops!

Skip to main content. Do you HAVE to punch down your dough? What happens if you don't? Is there a specific or best way not to? April 17, - pm. I just like to be thorough!

Thank you again! Apr 18 - am. Hope that makes sense, and helps. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile.

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Measure content performance. Develop and improve products. List of Partners vendors. Tip To relax the gluten and make the dough easier to shape, place a cloth or bowl over it and allow it to rest for 10 to 15 minutes after punching. How to Fold Bread Dough. Featured Video. These doughs are poured or scraped onto a baking sheet that's been coated lightly with nonstick vegetable-oil spray or vegetable oil. While breads like ciabatta and focaccia are only gently handled before baking, others, such as rolls or sandwich loaves, are given a more definite shape.

When shaping loaves or rolls, pinching the seam at the bottom helps to form a tight outer "skin" and results in a higher rise and better form. There are two surfaces to rising dough—the lower surface that is touching the bottom of the bowl or dough-rising container, which is usually bumpy, and the upper surface, which is not pressing against any surface and so is usually smooth.

You want the smooth surface to become the outside or top of the loaf, so when shaping, place it against the work surface. As you shape the dough, the smooth surface will grip the work surface slightly, helping to create a better final shape. Once dough is shaped, it needs to rise be proofed for a final time. It should be transferred to the pan it will be baked in or on most often a loaf pan or baking sheet first.

As with previous rises, cover dough with lightly oiled plastic wrap and let it rise in a warm, moist environment. Alternatively, the final rise can take place in the refrigerator overnight, though be sure to bring the dough to room temperature before proceeding.

Let shaped dough rise until it has almost doubled in size and a finger gently pressed against the side creates an impression that slowly fills in. Note that this differs from the test for the initial proofing, when you are looking for the impression to hold.