What is degassing and why is it done during fermentation?

• A. Releasing gas to redistribute air pockets and strengthen crumb; improves structure and volume.
• B. Removing only excess air so the dough becomes dense.
• C. Adding gas to dough to increase volume quickly.
• D. Cooling the dough to set structure.

Answer: (A)

Degassing is the process of gently deflating dough after the first fermentation to release the built-up carbon dioxide and redistributes the air pockets within the dough. Yeast produces CO2 as it ferments, which creates gas pockets and stretches the gluten. If you leave the dough to rise without deflating, these pockets can stay uneven and the gluten network can relax in spots, leading to irregular texture and less even final volume. By deflating, you remove some gas and tighten the gluten again, allowing the dough to expand more evenly in the next rise and bake with a stronger structure and finer crumb. This is why releasing gas to redistribute air pockets and improve the crumb, structure, and volume is the purpose of degassing. It’s not about adding gas, cooling the dough, or making it denser.