What is the process involved when dough is docked?

Docking dough involves creating small holes or punctures in its surface, which is achieved by punching vertical impressions. This process serves several purposes, primarily to prevent the dough from bubbling up during baking. When heat is applied, steam forms within the dough, and without docking, it could create large air pockets that disrupt the uniformity and texture of the final product. By docking, you allow the steam to escape, leading to a flatter and more evenly cooked end result.

The other processes mentioned, such as coating with flour or crumbs, cooking in hot fat, or cutting the dough into smaller pieces, do not pertain to docking. Each of these methods serves different functions, such as adding texture or flavor (those involving flour or crumbs) or preparing the dough for frying (cooking in hot fat). However, they are distinct from the specific action of docking, which focuses on managing the dough's structure during the baking process.