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.

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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.
Video from the Penner Ash Grape Harvest of 2009, and what's known as a punch down! As they say in the vid... hard work, but someone's got to do it! =)