Why does dough have to be punched down after fermentation?
A) to even out temperatures
B) to redistribute sugars, yeast, and gluten
C) to break large air bubbles into smaller cells
D) to allow excess carbon dioxide gas to escape
E) all of the above answers are correct

Question

Quizplus · Accepted Answer

Punching down dough after fermentation helps to even out temperatures, redistribute sugars, yeast, and gluten, break large air bubbles into smaller cells, and allow excess carbon dioxide gas to escape, making it easier to shape and bake the dough. Therefore, all of the above answers are correct.

Why Does Dough Have to Be Punched Down After Fermentation