Punch Down - To deflate a risen dough. With your hand, press on the dough until the gas escapes.
Punch down-In regards to baking bread you push down risen yeast dough with your fist.
Purée-To blend food together until it becomes completely smooth.
Punch down
Pushing down a risen yeast dough with the fist. This step is necessary to allow formation of smaller, more uniform air pockets.
Purée (v.) ...
Punch down: To deflate a yeast dough after it has risen by pushing it down with your fist.
Puree: To mash foods until as smooth as possible, usually by whirling in a blender or food processor.
Punch Down - To deflate yeast dough after it has risen, this distributes gluten (the elastic protein in flour that gives bread its strength) and prevents dough from over rising.
Punch down
In reference to bread dough - when dough has doubled in size or when a dent remains after two fingers are lightly pressed ½ inch into the dough, make a fist and push it into the center of the dough.
Punch down
To use your fist to literally punch a risen dough.
Purée ...
Punch down: To expel air from a risen yeast dough by pushing it down with fists or a mixing with a dough hook.
Punch down dough and shape into round loaf. Place in greased round layer pan about 9 by 1 1/2 inches. Cover and let rise until double, about 45 minutes. Heat oven to 350 degrees. Brush dough with egg yolk glaze (see below).
Punch Down
The process of releasing carbon dioxide gas that has formed from a risen loaf of bread. (see knock down)
Puree ...
Punch down dough. Knead dough as described above. Let dough stand five minutes.
Flatten dough into a circle on lightly floured circle. Roll out dough, starting at center and rolling to edges to form a circle.
Punch down the dough and create shapes:
Braids: Shape into 12 or 15 ropes, about 15 inches long. Braid sets of 3 ropes to form loaves. Tuck one or more red eggs into the braids (optional).
Punch down
To deflate yeast dough after it has risen fully. It is not necessary to literally "punch" down the dough; it only needs to be gently deflated.
Purée ...
Punch down
For yeast-risen products. After letting the dough rise, punching it down knocks out the air before turning it out onto a floured surface for shaping.
Purée ...
6. Punch down the dough. After the bread has risen, push your fist into the center of the dough. Pull the edges toward the center, turn the dough out onto a lightly floured surface and knead a few times in order to remove all the air bubbles.
Knock Down or Punch Down
To punch or knead the air out of risen dough so that is resumes the volume it had before rising.
Marinate
To let food stand in seasonings that include at least one wet ingredient to tenderize and increase the flavor.
- Yeast breads rise faster-use slightly cooler liquids to slow fermentation; punch down twice.
- Flour will be dryer and more absorbent-use slightly less.
- Cakes may need slightly less baking powder (⅛ to ¼ tsp), less sugar ...
Between stages of proofing recipes will often instruct a cook to "punch down" or "deflate" the dough to allow the bubbles of gas which have formed in the dough to deflate without popping (called overproofing).
The mixed dough is then allowed to rise one or more times (a longer rising time results in more flavor, so bakers often punch down the dough and let it rise again), ...
 See also: Punch, Flour, Bread, Yeast, Dough
  
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