Punching down the dough redistributes yeast and nutrients, releases CO₂, and breaks air pockets into a finer, more regular crumb. Ultimately, whether to punch down depends entirely on the final product you're aiming for.

You've probably heard that long fermentation makes your dough taste better. But do you actually know why? Spoiler: it's not just about acidity.

But what’s the actual deal with these famous red gems? And why is everyone whispering about fakes, DOP stamps, and volcanic soil?