Punching Down

Knock back the dough by punching it gently (this will knock out the air to reduce the volume) and turn out onto a lightly floured surface. If making bread rolls or buns, use a knife to cut the dough into even-sized pieces.

Using your hands, work the dough into the specified shape. The dough can be either pressed into a tin or placed on a lightly floured baking tray. The dough is then usually left to prove again before baking.