Breadmaking Basics 4: Knocking Back & Shaping Bread Dough

In this video I talk briefly about knocking back and demonstrate the basic principles of shaping bread dough for loaves and rolls.

Knocking Back
During the first rising of your dough the yeast creates little bubbles of carbon dioxide which inflates the dough. It’s very difficult to shape the dough when it is like this so it needs to be “knocked back” or “punched down”. This makes the dough easy to shape and gives a much more uniform texture to the dough.

If the recipe requires more than one rising before shaping it’s easiest to punch the dough down in the bowl, cover and allow the rise to continue.

In the video I punch the gas out of the dough but you can achieve the same thing by putting the dough on a surface and repeatedly folding the dough on itself to expel the gas.

Shaping
During shaping the idea is to stretch and align the gluten so that it forms a kind of “skin” over the dough. When it rises for the final time the dough should get larger but pretty much retain its shape just as if you were blowing up a balloon. The shape should also be maintained during baking.

For long loaves or rolls the dough is spread out into a rectangle and rolled up or folded over itself. This aligns the gluten strands around the dough. You can think of this as creating hoops of gluten. For very long breads such as baguettes the dough then needs to be rolled out further to form a long “sausage”.

Round loaves and rolls are shaped by repeatedly folding the edges into the centre of the dough, as shown on the video. Think of this as creating a gluten “cage” for the dough to rise in.

[williamb]

No messing about, straight to the point and very clear, thanks

[danobable]

You are an excellent teacher, thank you. We made a lovely loaf last night, best yet. 😊

[relfyem]

What a total star! No lengthy self-glorifying pre-prattle, brilliantly explained, just the right length and perfect, still, focussed footage. I'm a new fan. :)

[LauraBellini]

There's something magical about bread making.  No matter how awful the day is, baking a crusty loaf of bread (or rolls) always makes it better.  Thank you for sharing these videos Titli.  

[Annagramma-ux]

I like this lady. Watching and listening to her is very helpful

[knordag]

Your videos are the perfect example of good instructional YouTube videos; all useful information, no time wasted on irrelevant nonsense. Keep 'em coming :)

[declairelegenou]

Lesson so simple yet so important, thank you for making this video available!

[jsmith]

Excellent video, thank you so much. I've been making bread for years but didn't know that's how to knock back!

[VictorG]

Great tutorials, it’s not all about mixing the dough, kneading is what I need to learn more about, very helpful .

[maggibridgeman]

Really easy to understand. I hope you don't mind, but I used it with a KS2 class (8-11yrs) as part of a history project on bread. It was brilliant and explained the processes much better than I could. Thank you so much.Brilliant!

[MrWolf-kdyh]

4:06
Thank you this technique is never explained online I liked and subscribed!

[grumpy_poo]

Again your demonstration is clear as a bell... I have found that since watching you and following your destructions my bread making has improved considerably. I thank you, my friends who I used to experiment on ( they now seem to be keeping their fillings in tact), thank you  and the garden birds (who used to get clobbered with my rock hard cast offs, ) thank you...

[netkerveros]

Thank you thank you thank you! I can finally bake bread thanks to your videos. The last one with the roasted vegetables with the sticky dough I followed your instructions (on how to slap it on the counter) .... the BEST bread I ever had. Cant wait to try your new tips!

[wchinner]

I love baking videos that explain the reasons of doing something. Thank you!

[candicesirju]

Thank you so much for sharing ... i have been baking bread for years and now it will turn out even better as i know exactly how to punch down and roll up my dough. i have definitely been too gentle with my bread dough. ty :)

[mocha]

I love your videos!  I have made bread for years but just now REALLY falling in love with making it!  A lot of wonderful tips for my new therapy=baking breads and rolls!

[BluesChanteuse]

This is the first time Ive heard it explained WHY we stretch and tuck the bread while shaping. Knowing WHY (To stretch the gluten so we get a nice smooth top) makes all the difference. !!!

[booklover]

I really never knew why we need to stretch the dough and I used to do it halfheartedly. Now I know, thanks to you.

[mahharteumahseoul]

Your voice is so soothing like Bob Ross's. Thank you for this helpful video 😄

[brigittefregault]

Miss you a lot Titli! I really wish you would come back to youtube. I learn so much from you! I've been making English muffins and pizza dough today, watching your videos along the way. You are a great teacher, wish you never left.. Hope you are well