Why Butternut Squash Brioche Doesn't Need a Punch Down

Question

Unlike most bread recipes I've made, the Butternut Squash brioche does not include instructions to punch down the dough after the first proofing & before refrigerating the dough. Is this an error or intentional? Thanks/

Lynn Clark · Accepted Answer

Hi L.K. - "Punching down" the dough is sort of antiquated term since most bread bakers prefer to be a little more gentle with their dough. For example, in a focaccia or artisan loaf you don't want to knock all of the air out or you won't get that light, bubbly texture inside. The goal in punching it down is to simply prevent it from over proofing. Since we are cutting and rolling this dough to form it, there's no need for a formal "punch down" as the cutting and rolling process will deflate it enough to prevent over proofing. Best, The Milk Street Team

Why Butternut Squash Brioche Doesn't Need a Punch Down

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