I did a search in the box at upper right for "punch down", thinking that perhaps getting very few hits would be evidence that the practice is no longer even discussed here. But in fact there are pages and pages of hits though very few are recent. So the terminology is at least still in use. But that manipulation cannot be considered a "punch". More of a light, even "press", depending upon how much the dough needs it.
If it has over-fermented during the first rise, then a firmer overall "press" can promote a more even distribution of the internal gases during the final proof and an opening up the crumb structure of the baked loaf. Or, to oversimplify, just eliminate the few bubbles that are too big.
A certain amount of unevenness is fine, maybe even good - but the really huge bubbles get in the way. So is there any point in doing the first rise in a separate bowl to and then transferring to the baking tin or is it best to just put the freshly kneaded dough into the baking tin let it rise for an hour then bake it?
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!
Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. 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.
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We and our partners process data to: Actively scan device characteristics for identification. Dough for breads with large internal holes such as ciabatta or focaccia needs to be handled very gently so as not to deflate the air bubbles, which create the holes. For flat breads such as focaccia and ciabatta, dimpling the dough with your fingertips pushes the air bubbles together to create the characteristic large, irregular holes.
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.
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