In the past order valtrex antiviral 1 gram drug buy valtrex online shop https://valtrexshop.com/ it was a common instruction in craft baking to give the rising dough a “knock back”. There were even different expressions for this process, and many times I have read in bakery books printed during the craft’s hey-day between the wars instructions like “after an hour give it a good knocking up….”. Knock down, knock up, de-gas – it was all much the same.
It was intended to help the dough along by knocking the gas out of it. After fermentation had proceeded for enough time for the dough to be gaseous and puffed up, it was presumed that fermentation would be suffering because the individual yeast cells would have become separated from their food (starch sugars) by the presence of the gas and alcohol that they themselves generated as they absorbed that sugar. It made good sense to knock a dough down so that such a violent disturbance of it would re-arrange the yeast cells in relation to their food, and the cells would be free to feed efficiently after the removal of superfluous gas that was literally getting in the way. It was further acknowledged that the stretching of the dough occurring in the pushing and folding exerted by the knock back process would be a healthy manipulation of the gluten that would leave it strengthened for the next gassing period. In this way the two key things of fermentation were being seen to: vigorous yeast activity ensuring gas production, and healthy strong gluten.
As flour became stronger in gluten and bakers shamelessly crept further into their dependence on chemical aids to fermentation, the discipline of a knock back being regarded as an integral part of dough fermentation began to wane. When I began baking in the ’70’s it had all but disappeared and I only knew about it by reading the old books.
Then there was a revival of it in the ’90’s driven mainly by American bakers who aspired to make the bubbly and gaseous breads of Italy and France. Their way was not to call it a knock back, but to use the term “fold”, both noun and verb.Continue Reading