WHAT DOES IT MEAN TO PUNCH DOWN DOUGH RECIPES

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HOW (AND WHY) TO PUNCH DOWN DOUGH IN BREADMAKING

May 15, 2020 · Punching down is a common technique used in bread baking and it is essential to almost every yeast bread you bake. Punching down deflates the dough and releases the air so that you can knead it and form it into loaves or other shapes. Featured Video. Luckily, it's very easy to do.
From thespruceeats.com

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WHY DO WE PUNCH DOWN DOUGH? - TREEHOZZ.COM

Yeast and sourdough bread recipes will often tell you to punch down the dough. Punching down is a common technique used in bread baking and it is essential to almost every bread you bake. Punching down deflates the dough and releases the air so that you can knead it and form it into loaves.
From treehozz.com

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PUNCHING DOWN AND FINISHING THE BREAD - FOOD AND RECIPES

That's because the dough is full of air pockets. To work out the excess carbon dioxide and redistribute the yeast, simply "punch" the dough down with your fist. (A side benefit is that it helps people feel more calm after a stressful week.) Step 1: Punching Down the Dough. To punch down the dough for baking bread:
From recipes.howstuffworks.com

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PUNCHING DOWN, SHAPING, AND THE FINAL RISE FOR HOMEMADE ...

Sep 01, 2016 · Punching down is actually an antiquated term, as artisan bread bakers prefer to treat dough more gently, pressing and gently deflating it rather than punching it.
From epicurious.com

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BREAD BAKING TIP: PUNCHING DOUGH VS. FOLDING DOUGH | KITCHN

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PUNCHING DOWN DOUGH: TO PUNCH OR NOT TO PUNCH. : BREADIT

Because there are countless different recipes for different breads, "punching down" your dough can have a beneficial or detrimental effect, depending on what you're making... The two main purposes for punching a dough down are to degas it, and to strengthen the structure of the dough.
From reddit.com

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TURNING DOUGH OR FOLDING TECHNIQUE | THE BAKER'S GUIDE

Dec 01, 2015 · Not every recipe calls for a turn or a fold halfway through its initial fermentation but some do. Think of it as a better way to punch down dough, because it does not destroy all of the precious air pockets within the dough. There are a couple of methods that I use the first is the turn.
From thebakersguide.com

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SHOULD YOU PUNCH DOWN PIZZA DOUGH? - QUORA

Answered 1 year ago · Author has 16.8K answers and 41.7M answer views. You really shouldn't punch down any dough. It's a familiar phrase that doesnt mean what you think it means. You take the dough out of the bowl, squash it gently with your fingers, and let it rest for a few minutes after separating it into the sizes you want, and rolling the pieces into balls.
From quora.com

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BREAD BAKING TIP: PUNCHING DOUGH VS. FOLDING DOUGH | KITCHN

Jan 09, 2009 · Punching dough down, satisfying though it may be, really deflates the dough, collapsing all the air pockets already formed. This is fine and won’t negatively affect the bread, but it does affect its texture. Bread baked following this method will have a more tender and finer crumb, which is perfect for things like sandwich loaves or cinnamon rolls.
From thekitchn.com

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PUNCH DOWN - COOKSINFO

Jun 27, 2004 · Punch Down. In food terms, Punch Down can mean two means. The first mean involves dough, or more precisely, forcing the air (technically, C02) out of risen dough. You don’t actually punch the dough — you might hurt your wrist against the work surface. You either press the dough down, or knead it gently several times.
From cooksinfo.com

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PUNCH DOWN - RECIPES - HOW TO COOKING TIPS - RECIPETIPS.COM

Punch Down cooking information, facts and recipes. To deflate fully risen dough by using your fist to press down in the center of the dough, forcing the air out before shaping it.
From recipetips.com

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NEVER PUNCH DOWN THE DOUGH WHEN MAKING BREAD! - HUBPAGES

Aug 06, 2007 · Once the dough has risen completely, the dough needs to be moved, to allow the yeasts to continue to feed on new sugars, and this is why we "punch down" the dough, but unless you are looking for an even textured crumb reminiscent of wonder bread, you should never actually punch down the dough. You want to retain as much of that gas as possible ...
From discover.hubpages.com

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TURNING DOUGH OR FOLDING TECHNIQUE | THE BAKER'S GUIDE

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A STEP-BY-STEP GUIDE TO FOLDING BREAD DOUGH

Apr 03, 2020 · Punching bread dough down after it rises is a tried-and-true method of degassing the dough (removing any air bubbles) and reinvigorating the yeast cells, introducing them to the new food. But folding the dough is also a valid technique for executing these tasks. When you fold the dough, you do three things: expel the carbon dioxide formed during fermentation, strengthen the dough by aligning ...
From thespruceeats.com

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PUNCHING DOWN DOUGH - GENERAL PIZZA MAKING - PIZZA MAKING ...

Mar 10, 2010 · That is, make the dough, get it into the refrigerator quickly, remove the dough from the refrigerator when ready to use, let the dough warm up a while, and make the pizza. I almost never use punch-down methods for my regular doughs, such as the NY style doughs, because my doughs do not tend to rise very much (I am a generally low yeast user).
From pizzamaking.com

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HOW MANY TIMES SHOULD YOU PUNCH DOWN BREAD DOUGH? - QUORA

Answer (1 of 2): “Punching Down” is an antiquated term no longer in use and, in fact, discouraged. It took some time and effort to build up gas in that dough. You don’t want to destroy all that. You actually want to retain as much as possible and instead build upon it. Today the idea is more abo...
From quora.com

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GOOD QUESTION: WHY IS MY YEAST DOUGH HARD TO ROLL OUT ...

Mar 18, 2008 · A yeast question, from Liz:I’ve been trying to conquer my fear of working with yeast — so far, so good. But one thing I’ve noticed is that when I punch down the dough after the initial rise, it is so hard to roll it out. It always recoils or springs back a little bit. Does this mean that I need to knead the dough more? It doesn’t seem to have any effect on the final product, but I’m ...
From thekitchn.com

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DOUGH - WHAT DOES 'TURN OUT' MEAN IN BREAD BAKING ...

All that is meant here by "turn out" is to take the mass that you have begun to mix in the bowl, and dump it all onto your (floured) counter to begin kneading. Turn out just means to dump. To move. Show activity on this post. 'Turn out' simply means take the dough out of the bowl, nothing special involved.
From cooking.stackexchange.com

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HOW MANY TIMES CAN YOU PUNCH DOWN BREAD DOUGH? – STUDENTS ...

Dec 19, 2021 · How many times can you punch down bread dough? When common ratios of ingredients are used, bread dough made with commercial yeast can be knocked down and left to rise upwards of ten times. However, for best results, most bread dough should be baked after the second rise but before a fifth rise.
From vikschaatcorner.com

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WILL DOUGH RISE IN A FRIDGE? – KNEAD RISE BAKE

This means that the colder dough is the slower it rises, and the warmer the faster. Additionally, the size and starting temperature of dough matters as well. It will take quite a while for large lumps of dough that are very warm to come down to the temperature of a refrigerator.
From kneadrisebake.com

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HOW TO KNOCK BACK BREAD DOUGH - GREAT BRITISH CHEFS

How to knead bread dough. Knock baking dough is a stage in bread making after its first rise. By knocking back the dough, the large air bubbles are removed, to help create an even texture in the bread loaf. This technqiue is frequently used when making homemade bread so have a go at Shaun Rankin's sun-dried tomato bread or Graham Campbell's ...
From greatbritishchefs.com

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the dough rise more than twice its size each time. Suggestion: Reduce the amount of rising time the recipe calls for by about 15 minutes or until the bread has reached nearly twice its size. Punch down your dough after the ?rst rising cycle is over. Set into a bowl and allow it to rise again but for half the time of the ?rst cycle.
From aces.nmsu.edu

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