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Knocking back

Knocking back

After bread has been left to rise, it needs to have the excess air knocked out of it before proving. This is called 'knocking back'.

-Using floured hands, scrape the risen dough from the bowl and turn it out onto a lightly floured work surface.

-Knead the dough roughly for a few minutes until it looks as it did before it was left to rise (soft, smooth and elastic).

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White bread plait White bread plait

By Lesley Waters

Recipes using this technique

Main course

Cakes and baking

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Equipment you will need for this technique

  • Mixing bowl
  • Flour dredger

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