Forcing the gases out of a fermented dough is called folding.

Name: Forcing the gases out of a fermented dough is called folding.
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Folding is a gentle mixing method used in baking and cooking to incorporate ingredients or gases into a dough or batter. In the context of fermented dough, folding helps to redistribute the gases produced by yeast fermentation, which can improve the structure and volume of the final product.

Forcing the Gases Out of a Fermented Dough Is Called