The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Punch after a mix

petercobra's picture

Punch after a mix

I have a question for everyone out there. How can you skip the punch in a bagueete process? In a large scale operation?

GEM 4471's picture
GEM 4471

Try a longer primary fermentation. If the the primary is currently 1.5 hours, go to 2.5 hours.  Not only should you be able to skip the punch but your bread will have better flavor.