What is knocking back a dough?

In cooking, knocking back a dough refers to the process of flattening and pressing down on the dough to release the trapped gasses and redistribute them, resulting in an even distribution of air pockets and a more uniform dough. This technique is usually performed after the initial rising stage of the dough, known as the "bulk fermentation" or "first proof."

When the dough has risen to a desired volume, it is subjected to knocking back by gently punching it down with your fist or pressing it down with your palms. This action helps to release the accumulated carbon dioxide gas that was produced by the yeast during the rising process. By knocking back the dough, you essentially deflate it and start a new rising cycle.

The process of knocking back the dough not only degasses it but also helps to strengthen the gluten network and develop its elasticity. This contributes to the final texture of the baked product, making it lighter, more aerated, and giving it a more uniform crumb structure.

Knocking back the dough can be repeated multiple times throughout the dough-making process, especially when preparing laminated doughs, such as croissants or puff pastry, where multiple folding and rolling stages are essential to achieve the desired flaky texture.

Overall, knocking back a dough is a crucial technique in baking that controls the rising process, prevents over-fermentation, and contributes to the overall texture and quality of the final product.