Docking involves creating small holes in biscuit dough to prevent excessive puffing during baking. These perforations allow steam to escape rather than building up and creating uneven air pockets. A fork is the traditional tool, though professional bakers use specialized docking rollers for uniform coverage. The holes should penetrate completely through the dough but not be so large as to weaken the structure. This technique is especially important for crackers and flatbreads that should remain relatively flat.