Degassing dough is the controlled release and redistribution of gas from fermented dough, usually by gently pressing, folding or shaping it. It is sometimes called knocking back or punching down. The purpose is not always to remove every gas bubble; it is to manage the dough’s structure before dividing, shaping or continuing fermentation.
The method depends on the bread style. Some doughs are gently folded during bulk fermentation rather than punched down. Others are pressed lightly after the first rise, divided and shaped. Delicate doughs and breads intended to retain large gas cells should be handled gently so the desired crumb structure is preserved.
The terms are often used interchangeably in baking, although the amount of gas released varies by recipe. A strong press can remove much of the accumulated gas, while a gentle fold redistributes the dough and preserves more of its aeration.
Chef’s tip: Follow the dough’s intended fermentation and crumb style. Do not aggressively punch down every dough; high-hydration artisan breads may require folds and gentle handling rather than complete degassing.
Key distinction: Degassing is a handling step during fermentation and shaping. It does not mean stopping yeast activity or removing all gas from the dough permanently.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
