Knocking Back

Some bread recipes specify that the dough should rest in two or even three stages, and should be ‘knocked back’ after each stage before it is finally shaped or moulded.

This process, where you deflate the risen dough with your fist, and fold it over on itself to recommence the process, has the effect of redistributing the gases created by fermentation, of spreading the yeast through new parts of the dough where it can find more food from the flour, and actually redoubling its activity. This helps to ensure an even texture in the bread.