Why I Still Call It Punching Down (And Why Degassing Your Dough Actually Matters)

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Old school bakers called it punching down. Modern bakers call it degassing. I’m somewhere in between, and in this video I’m showing you both, starting with the poke test to confirm the dough is ready, then working through the degassing process before shaping.

Here’s what’s actually happening when you degas:

Those big, uneven gas bubbles that built up during bulk fermentation? Some of them need to go. Not all of them, but the large irregular ones create problems in the final crumb. Degassing redistributes the yeast, the sugars, and the acids more evenly throughout the dough. That means a more consistent crumb, better flavor distribution, and a loaf that rises more predictably in the oven.

The poke test tells you where you stand before you touch it. Poke the dough with a floured finger. If it springs back slowly but not completely, you’re in the window. Springs back fast, it needs more time. Barely moves at all, you’ve gone too far.

For yeasted breads, degassing between the first and second rise is standard practice. For sourdough, we’re more gentle, because you’ve spent hours building that fermentation and you don’t want to destroy it, just reorganize it.

One thing I want you to notice in the video: I’m not throwing a punch. It’s controlled pressure, working the dough, not beating it into submission.

Perfection isn’t required. Understanding what you’re doing and why always is.

Drop a question below if you want to talk through where this fits in your process. What bread are you working on right now?

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