What is Degassing?
Degassing is the process of gently pressing or folding risen dough to release excess gas formed by yeast during fermentation. This prevents overly large air pockets, improves crumb structure, and ensures even final bread texture.
Why Degassing is Important
- Redistributes yeast and sugars for consistent fermentation
- Prevents over-proofed dough
- Strengthens dough structure for shaping
- Improves overall texture and crumb uniformity
How to Degas Dough
- Gently press the dough with your hands or fist
- Fold or stretch as needed to redistribute gases
- Avoid overworking the dough to maintain gluten structure
- Proceed with shaping or further fermentation as required