Punching down

Gently pressing the air out of risen yeast dough so the gas is released and the yeast is spread evenly before shaping or a second rise.

Punching down: A large risen ball of yeast dough in a mixing bowl with a deep fist-shaped dent pressed into its center, the dough partly deflated
  • Techniques and preparation methods

Also called: knocking back, degassing

Despite the name, punching down is a gentle step. Bakers press a fist or the flat of the hand into the center of the risen dough, then fold the edges toward the middle. This releases large gas pockets, evens out the temperature of the dough and brings the yeast back into contact with fresh sugars.

After punching down, the dough is usually rested for a few minutes so the gluten relaxes, then shaped. Pressing too hard or kneading again at this stage can make the dough tight and hard to shape.

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Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Science of Cooking: Ask the Inquisitive Cooks!, Exploratorium
  2. 1.4: Yeast Doughs, LibreTexts (Rink & Thibodeaux, Introduction to Baking and Pastries)