What is the reason for knocking back yeast dough after first proof?

Knocking back yeast dough after the first proof serves several important purposes:

1. Degassing: During the first proof, yeast feeds on the sugars in the dough, producing carbon dioxide gas that expands and creates air pockets, causing the dough to rise. Knocking back the dough releases this accumulated gas, preventing the dough from becoming overly puffy and ensuring a more consistent crumb structure in the final baked product.

2. Redistributing Yeast: After the first proof, the yeast cells tend to concentrate near the surface of the dough. Knocking back the dough redistributes the yeast throughout the dough, ensuring even fermentation and consistent rising during the second proof.

3. Strengthening the Dough: The process of knocking back the dough involves stretching and folding it. This action helps to develop the gluten network within the dough, giving it strength and elasticity. As a result, the dough becomes easier to handle and shape, and it holds its shape better during the second proof and baking.

4. Improving Texture: Knocking back the dough helps to create a finer crumb texture in the finished product. By redistributing the gas bubbles and strengthening the dough, it prevents the formation of large holes and ensures a more consistent and pleasing texture throughout the baked good.

5. Allowing for Further Shaping: Knocking back the dough allows bakers to reshape the dough as desired. This is especially useful when making decorative breads or pastries that require specific shapes, such as braids, knots, or rolls.

Overall, knocking back yeast dough after the first proof is an essential technique in bread baking that contributes to better gas control, even fermentation, improved dough handling, enhanced texture, and the possibility for further shaping.