Punch down
To punch down is to press the gas out of risen bread dough before shaping. It evens out the bubbles and the yeast. Here is how to do it gently.
Also called Knock back, Knock down, Degas.
To punch down means to press the air out of a bread dough after its first rise. British recipes call it "knock back". It comes between bulk fermentation and shaping. Despite the name, you do not need to hit the dough. A firm press with your fist or fingertips is enough.
How to do it
- Wait until the dough has risen as much as the recipe says, often doubled in size.
- Lightly flour your hand or a fist.
- Press down into the center of the dough. It will sigh and sink.
- Pull the edges in toward the middle and press them down.
- Turn the dough out onto the counter and give it a few folds or a brief knead, 10 to 20 seconds, to finish removing large bubbles.
- Shape the dough, or let it rise again if the recipe asks.
Why it works
During the first rise, the yeast makes large gas pockets and uses up the food right around it. Pressing out the gas breaks up big bubbles into many small ones, which gives a more even crumb. Moving the dough also brings the yeast into contact with fresh sugars and evens out the temperature between the warm center and cooler outside. It also makes the dough easier to shape tightly.
Common mistakes
- Being too rough with a bread meant to have big, open holes. For ciabatta and many sourdough loaves, skip the punch and handle the dough gently, keeping as much gas as you can.
- Punching down too early. The dough has not built enough flavor or strength.
- Waiting too long. An overrisen dough smells boozy and can collapse on its own.
- Adding lots of flour while you press it. It can make the loaf dry and leave streaks inside.
In recipes
"Punch down the dough and shape into a loaf" is common in American recipes for sandwich bread, rolls and pizza. "Knock back" is the British phrase. "Degas" is a gentler word used in sourdough recipes. All three mean removing the gas before shaping and the final proof.
Related terms
- Bulk fermentationBulk fermentation is the first rise, when bread dough ferments in one mass before shaping. It builds flavor and strength. Here is how to judge it.
- ProofTo proof is to let shaped dough rise one last time before baking. Use the poke test to tell when bread is ready, underproofed or overproofed.
- KneadTo knead is to push, fold and turn dough until it is smooth and stretchy. It builds gluten so bread rises well. Here is how long it takes and how to tell.
- Until doubled in sizeUntil doubled in size means let yeast dough rise until it is twice as big as when you started. Here is how to judge it and why the clock is only a guide.
- CrumbThe crumb is the soft inside of a bread or cake, and its holes and texture tell you how it was mixed, proofed and baked. Here is how to read it.