Knock back dough to expel CO₂ after the first rise
After the first proof, “knock back” the dough by forcing out the built-up CO₂ gas before dividing/shaping.
Turn the risen dough out onto the bench and knock it back, which the presenter defines as forcing the built-up CO₂ out of the dough. Then re-form into a ball before portioning.
The short version
- Knocking back = expelling built-up CO₂
- Do it after the first rise before dividing
How to do it
- 1
After the dough has doubled, turn it out onto the bench (unfloured, if it was proofed in an oiled bowl).
It should slide out easily if the bowl/dough were oiled.
Watch this step - 2
Knock the dough back to force out the built-up CO₂ gas.
Focus on expelling trapped gas before reshaping.
Watch this step - 3
Form the dough back into a ball before dividing.
Watch this step
Why it works
Degassing redistributes yeast food and gas pockets, helping create a more even structure and making portioning/shaping easier.
Put it to use
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