Is it normal for the dough to deflate a bit when transferring or scoring, and how can I minimize losing gas?

Question

Is it normal for dough to deflate a bit when transferring or scoring? Learn how to minimize losing gas during the final steps before baking.

Answer 1

Yes, some deflation is normal when handling dough. Minimize gas loss by handling the dough gently, using a sharp scoring tool, and working quickly.

Detailed Explanation:

Dough deflation occurs because the delicate network of gluten strands that trap carbon dioxide produced by the yeast is disturbed. When you transfer or score the dough, you're essentially poking holes in this network and releasing some of the gas. A little deflation is expected, especially with wetter, higher-hydration doughs. However, excessive deflation can lead to a denser, less airy final product.Here's a breakdown of why it happens and how to minimize it:1. **Handling:** Rough handling is a major culprit. Avoid slapping, stretching, or squeezing the dough excessively. Use gentle, deliberate movements.2. **Transferring:** When transferring dough from a proofing basket (banneton or brotform) to a baking surface, try to invert it smoothly and quickly. A sudden drop or jerky motion will cause more deflation. Consider using parchment paper to line the basket; this allows you to lift the dough directly onto the baking surface without inverting.3. **Scoring:** Scoring is necessary to control the expansion of the dough in the oven, but it inevitably releases some gas. Use a very sharp lame (scoring tool) or a razor blade. A dull blade will drag on the dough, causing more deflation. Make quick, decisive cuts. Avoid multiple passes or sawing motions.4. **Proofing:** Over-proofed dough is more prone to deflation. The gluten structure becomes weaker and less able to hold the gas. Learn to recognize the signs of proper proofing (a slight springiness when gently poked) and avoid letting the dough over-proof.5. **Dough Temperature:** Dough that is too warm can also deflate more easily. If your kitchen is very warm, consider chilling the dough briefly before scoring.

Pro Tip:

If you're consistently experiencing significant deflation, try strengthening your dough by incorporating a pre-ferment like a poolish or biga. These pre-ferments add flavor and also contribute to a stronger gluten network, making the dough more resilient.