Knocking back dough why

White bread plait by Lesley Waters. Recipes using this technique. Featured All. Whiting burger in cider rolls with tartare sauce and gherkin salad by Nathan Outlaw. Classic sourdough bread by Paul Hollywood. Rye bread by The Hairy Bikers. Basic white rolls by The Hairy Bikers. Pizza dough by Silvana Franco. Hot cross buns. Vegan hot cross buns by Justine Pattison.

For the majority of bread recipes, you will punch down the dough and give it a simple folding step. However, some bread recipes may ask you to do one or the other and it does make a difference in the final bread. By using a combination of punching and folding, you get a happy medium between the two. That is why many of your basic bread recipes will suggest both or note a general punch down in the instructions.

As an experiment, bake two identical loaves of basic white bread and use one technique exclusively for each. It is a great way to see and taste the effects of the punch versus the fold.

Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. You can tell when the dough is ready by gently pressing it and seeing if it springs back.

If the dough starts to crease and slump slightly, it has over-proved. If this is the case, knock it back and shape the dough again, and let it prove once more. When your bread is ready, it should be a good brown colour with a crisp crust. After baking your bread, it should be allowed to cool completely on a wire rack before eating. Whilst it cools it will let out all its steam and finish cooking. Here are some of my top tips to ensure your bakes are perfect every time.

All you need to know about the basic ingredients for making bread and cakes. We all suffer from a soggy bottom or a droopy sponge occasionally - I'll explain how to stop them happening. There are a few specific techniques required for bread making - getting them right can make all the difference. Paul simply loves giving advice to help you perform better in the kitchen.

There are a few specific techniques required for bread-making. Taking care to get these correct can make all the difference to your loaf.