The “punch down” technique is used for stretching out the gluten in the dough. It also helps to redistribute the yeast, and even out the temperatures difference between the core and the surface.
Roopa The next bread from pastry school was bagels. The dough for this was quite a bit different than the other breads. Interestingly enough, the recipe was very similar to the baguette recipe but in different proportions. Bagels have one of the driest doughs. I never liked working with sticky dough, but after this class, … More New York Style Bagels