In bread making, the stage where risen dough is lightly kneaded a second time to expel accumulated gas bubbles. After the first fermentation, the baker turns the dough out and works it briefly, deflating the large pockets of carbon dioxide produced by the yeast. This knocking back redistributes the yeast cells, sugars, and temperature evenly through the dough, encouraging a second, more uniform rise. It also strengthens the gluten network, improving the bread’s structure and crumb. Also called punching down or knocking down, the step is essential in traditional two-rise methods and contributes to the fine, even texture of well-made loaves.