To deflate dough, follow these steps:
Remove the dough: Take the dough out of its container or bowl where it has been proofing or rising.
Gently press down: Place the dough onto a lightly floured surface or countertop. Using your hands or a pastry scraper, gently press down on the dough to release the trapped air inside. Start from the center and work your way towards the edges.
Fold the dough: Once you have pressed down the dough, fold it over itself in half or thirds. This helps redistribute the yeast and releases any excess gas trapped in the dough.
Repeat if necessary: If the dough feels particularly airy or if you want to ensure that all the air is released, you can repeat the pressing and folding process once or twice more.
It's important to note that deflating the dough should be done gently to avoid overworking it or removing too much air. The purpose of deflating the dough is to remove excessive gas and redistribute the yeast, which leads to a more uniform texture in the final baked product.