Skip to navigation Skip to content


The aim of this is to remove any large air pockets which have formed in the dough, creating an even texture in the bread and redistributing the nutrients for the yeast, allowing fermentation to continue. You can knock your dough back by applying pressure to your dough using your knuckles to knock out the air that was created after the first prove.It is not always necessary to knock back your dough and prove for a second time for all loaves.