I see people punching down the dough that had risen which removes the air bubbles. I thought that's undesirable and makes the bread too dense and without the nice big holes? I was always very careful to only lightly shape the dough and keep as many air bubbles as possible. If you want the big "holely" bread, should you punch down the dough or not? What's the reason to do it, and is it done only for one of the rises?
Invite a friend to chime in on this discussion.Email a Friend
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.