Are you starting to make leavened dough? This is a good idea for making homemade pizzas, bread or even brioches. But whatever your recipe, don’t forget to go through the “degassing” box! An essential step that the best bakers and pastry chefs never miss… You don’t know how and when to degas your dough? Just follow our instructions, and the soft buns are yours!
Why degas a leavened dough?
When your dough has rested in a cool place for a few hours, have you noticed how much it has swollen? Nothing could be more normal: the baker’s yeast has taken effect. Small bubbles of carbon dioxide have formed and are diffusing into your dough: it’s time to degas it! This operation consists in evacuating the excess gas, but also in distributing it evenly in the dough to guarantee an optimal preparation.
Degassing a dough manually or with a rolling pin
To de-gas a paste manually, place it on the worktop, then press it with the palm of your hand to stretch it before turning it over. Continue to knead it this way: if your degassing is carried out correctly, your dough will gradually become more supple. According to the indications of your recipe, you can repeat this de-gassing operation twice, leaving your dough to rise for a few hours between each kneading. To obtain an exceptionally thin pizza dough, degas your dough with a wooden rolling pin. Place it on a floured surface and then spread it out in a disc, working it with your roller from the inside out to expel the carbon dioxide effectively.