What is the function of docking dough before baking?

The function of docking dough before baking is primarily to allow gases to escape during the baking process. Docking is the practice of creating small holes or punctures in the surface of the dough, which helps prevent the formation of large air bubbles. By doing this, the gases that accumulate as the dough bakes can escape more easily, resulting in a more even texture and preventing the product from puffing up excessively. This technique is particularly important for certain types of dough, such as pastry or crackers, where a flat, crisp finish is desired rather than a puffy, bread-like texture. It ensures that the baked product maintains its intended form and texture, making it a critical step in the preparation of various baked goods.