Step 4: Rise & Knockback
Rising the dough
Place the kneaded dough into an oiled bowl and cover with cling-film. A teaspoon of oil will prevent the
dough from sticking and make it easier to turn out. Be prepared to wait patiently for your dough to rise.
Sour dough can be temperamental, but will always grow well (see the photo below).
Many factors will affect the rate at which it rises. So don't panic if it takes up to 6 hours to double in size.
Rising time can be affected by the air temperature, activity of the Ferment or activity of the Starter.
Knockback the dough
Once doubled in size the dough should be turned out on to a clean surface and knocked back.
Knocking back removes the largest air bubbles and returns the dough to a manageable consistency.
Fold the edges inwards and push down on the dough
Place the kneaded dough into an oiled bowl and cover with cling-film. A teaspoon of oil will prevent the
dough from sticking and make it easier to turn out. Be prepared to wait patiently for your dough to rise.
Sour dough can be temperamental, but will always grow well (see the photo below).
Many factors will affect the rate at which it rises. So don't panic if it takes up to 6 hours to double in size.
Rising time can be affected by the air temperature, activity of the Ferment or activity of the Starter.
Knockback the dough
Once doubled in size the dough should be turned out on to a clean surface and knocked back.
Knocking back removes the largest air bubbles and returns the dough to a manageable consistency.
Fold the edges inwards and push down on the dough
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