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Bread Rising Method

post #1 of 6
12/1/06 at 12:34pm
Thread Starter 
What's the difference between rising the dough for 3 hours straight until it's tripled in size compared to rising the dough for the same length of time, but folding it half way through? How will this affect the end product?
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post #2 of 6
12/1/06 at 1:52pm
The short version is that deflating the dough makes shaping and handling of the dough easier and releases the build up of gasses like carbon dioxide and redistributes the yeast for continued growth. Enzymes in the yeast break starch down into sugars which it then uses in combination with pre-existing sugars and produces flavorful acids. This improves the texture and the flavor of the bread.

Not all recipes call for punching down, but you will find more that do call for this step than not.

If you want to experiment, try three different kinds of bread which all call for punching down. Make two loaves of each, punch one down and not the other. Bake them.... this should help you understand the difference.
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post #3 of 6
12/1/06 at 1:56pm
Go here http://www.thefreshloaf.com

Rgds Rook
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post #4 of 6
12/1/06 at 3:06pm
Thread Starter 
Just from reading around, it seems like puching or folding the dough will create a more even texture with finer grains.
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post #5 of 6
12/1/06 at 8:20pm
It will also delay the inevitable overproofing, when the gas bubbles exceed the gluten's ability to contain them.

The added time will allow for more flavor development.
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post #6 of 6
12/2/06 at 6:14am
As has been pointed out, "punching down' bread dough, after it has risen, is a way to release CO2 that builds up during fermentation. I find that my bread benefits from a more gentle degassing that "puncing down" implies. The handling required to turn the dough out onto the board, scale it and round it for a brief rest is more than enough to release excess gas.

As to why you might turn your dough during the first rise, one reason is to help with gluten development. By stretching and folding your dough a couple of times during fermentation you realign and strengthen the gluten strands. This is a good thing. With some doughs, like ciabatta, this folding is the only chance you have to develop gluten as the 'dough' is too wet to knead in the traditional fashion.

Hope this helps,
Kyle
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