Why punch down knead free bread?
on this video http://www.youtube.com/watch?v=YX_6l2bmvQI at the 1:30 mark the guy punches the dow down. And its a mere light turning. What process is started? or how will the bread differ if I don't do that? I usually don't and I can't seem to notice a difference..
Best Answer
If you punch down a no-knead loaf, on average, you'll get a more consistent crumb and fewer large holes in the finished loaf.
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Quick Answer about "Why punch down knead free bread?"
Punching is an extremely important step in making yeast bread. As the dough rises, many tiny air pockets are formed inside. The goal of punching is to reduce and remove these gasses and bring the yeast, sugars, and moisture back into one cohesive form.Should you punch down no knead bread?
No knead bread relies on the long fermentation process and gaseous bubbles that are formed during that process, making it a much more delicate bread to work with. Unlike regular bread, you do not want to \u201cpunch it down\u201d and release the gasses trapped inside.Why do you have to punch down bread dough?
Punching down dough refers to the motion used for deflating air pockets in bread dough. This step releases carbon dioxide, relaxes the gluten, and redistributes the yeast cells in bread dough. When the yeast cells are redistributed, they get better access to moisture and sugar in the dough.Why do we punch the dough down after one proof?
After the first proofing, you punch the dough down to release the carbon dioxide that builds up during fermentation. What is this? This process briefly stops fermentation to reactive the yeast, redistribute moisture and heat, and relax the gluten before the second proofing.Why Do You Have to Punch Down Bread Dough? Degassing Explained
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