To Punch, or Not To Punch... um, is that the question?

• The harder you 'punch' the dough, the finer crumb and texture your bread will have when baked. This is because you are removing more of the air pockets with more force. It works great for sandwich breads, sweet rolls, and any type of bread where a tighter grain is desired.
• If you only 'fold' the dough, you will leave larger air pockets in the baked loaf. This creates a looser crumb and the bread will rise higher while baking. It is great for making airy rustic breads, fluffy dinner rolls, and bread styles like baguettes in which large holes are desired.