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Folding or Punching

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
After fermentation is completed, the dough is folded over to compress it and to give additional slight development to the gluten. This step accomplishes four objectives:
  • It expels carbon dioxide.
  • It redistributes the yeast for further growth.
  • It relaxes the gluten.
  • It equalizes the temperature throughout the dough.

Folding the dough after bulk fermentation is traditionally called punching, but some bakers dislike this term because it misleadingly suggests the process involves simply hitting the dough with the fist. This is not the case.

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