A term used in working with yeast-risen products. After letting the dough rise, one flattens it forcefully in the bowl before turning it out onto a floured board.
To deflate a risen dough. With your hand, press on the dough until the gas escapes.
During primary fermentation, this is the process of using a tool to push the cap down into the juice mixing the skins back into the juice. This keeps the cap moist and help promote extraction from the skins and seeds. I do this twice a day during fermentation.
Manual operation of breaking up and punching down the cap of skins (and other solids) during red wine fermentation
When grapes are placed in their fermentation tanks, the must begins to naturally separate. The mixed skins, pulp and seeds float to the top of the juice, forming a "cap" that can be remarkably tough and resilient. In order to achieve a good fermentation, and to ensure maximum extraction, the cap must be periodically broken down and pushed back into contact with the juice. The primary way of doing this is to punch down the cap, breaking it up and pushing it into the juice. Another method is to pump juice from underneath the cap over it, thereby achieving the same effect. This is called "pumping over." Deciding on which method is bet to use is an important winemaking decision, and is made on the basis of many complex considerations.
Punching down is done to keep the fermenting wine and skins mixed up during red wine fermentation. As the wine ferments, the skins rise to the top of the tank and form a thick "cap." It's important to break up the cap a few times a day to increase the extraction of color and flavor, and to prevent the cap from drying out and/or developing bacterial problems. A punch down means the cap was manually pushed back into the fermenting wine using an instrument that looks like a huge potato masher.
To strike down risen dough with the fist to allow gas to escape.
The process of releasing carbon dioxide gas that has formed from a risen loaf of bread. (see knock down) Back to the Top-Q-Q-Q
To deflate yeast dough after it has risen, which distributes gluten (the elastic protein in flour that gives bread its strength) and prevents dough from overrising. Punch your fist in the center of dough, then pull the edges toward the center.
A method for securing wire to a quick clip in which the insulated wire is placed in the terminal groove and pushed down with at special tool.
To push a fist firmly into the top of yeast dough that has completed the first rising.
