Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Pushing or “Punching” the Dough Down.

When the dough is well “up,” or raised, push or “punch” it down (using both hands), to force out the gas, then raise up one end of the dough and lap it over the other, then push it down again. Continue this process until the dough is firm and compact, then cover it, and when it is up again take it. This is done to prevent the dough from getting too old, or from losing its vitality. When a dough is required at a certain time and there is no time to push or punch the dough down, this process may be omitted.

The fourth process in bread making is breaking the dough.