Degassing

Pressing or knocking some of the gas out of fermented dough. Sometimes it's on purpose: a gentle degas before shaping evens out the bubbles, and sandwich loaves are often degassed more firmly for a tighter, even crumb. Sometimes it's an accident, when rough handling flattens the bubbles you worked hours to build and the crumb ends up tighter than you wanted.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• For an open crumb, handle the dough like it's full of something you don't want to spill. For a soft sandwich loaf, press it out more firmly and you'll get that even slice.