Why "dock" rye dough? Pictures of it?
When working with a dough, such as a high percentage rye, that has very little gluten, I thought the idea was to trap as much of the gas bubbles as possible and NOT let them escape. Doesn't docking encourage the escape of gas bubbles from the dough?
Anybody have pictures of how they dock and what it looks like? I have found suggestions to "dock" with a fingerpoke and others that say to use a fine object like fork tines or a knitting needle and everything in between like a chopstick or pencil.