Lesson 5.01 • Phase 5
Dividing & Degassing
Separation of the network and precise mechanical control of the final pore structure (Large Pores vs. Fine Pores).
After the long bulk fermentation, the vast dough network is cut into pieces with a sharp scraper. This gently (or radically) degasses the dough. Large irregular CO₂ bubbles from fermentation are expelled to precisely homogenize the pores for the final product (e.g., sandwich bread). In contrast, ciabatta is treated like a raw egg, ensuring that EVERY gigantic bubble remains in the network.
[VOLUMETRIC CELL DISPERSION] The primary division and degassing (Punching) serve for microstructural reconditioning. Macroscopic, irregular CO₂ cavities from bulk fermentation are mechanically expelled. The remaining gas inclusions are reduced and highly homogeneously dispersed in the dough as microscopic nucleation centers. This process forces the yeast to build a fine gas-holding network.
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