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2. Baker percentage - Wikipedia

   en.wikipedia.org/wiki/Baker_percentage

   In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]

3. Cooking weights and measures - Wikipedia

   en.wikipedia.org/wiki/Cooking_weights_and_measures

   The United States measures weight in pounds (avoirdupois), while recipes in the UK tend to include both imperial and metric measures, following the advice of the Guild of Food Writers. [6] The United States also uses volume measures based on cooking utensils and pre-metric measures.

4. Straight dough - Wikipedia

   en.wikipedia.org/wiki/Straight_dough

   Baking: The proofed dough is loaded into a hot oven for baking. During the first few minutes, the remaining rise will occur in the dough and is known as oven spring . Starch gelatinization begins at 105 °F (41 °C), [ 34 ] the yeast dies at 140 °F (60 °C), [ 35 ] and the baking is finished when the product reaches an internal temperature of ...

5. Lame (kitchen tool) - Wikipedia

   en.wikipedia.org/wiki/Lame_(kitchen_tool)

   A lame (/ l æ m, l eɪ m /, from French lame, inherited from Latin lāmina, meaning saw) is a double-sided blade that is used to slash the tops of bread loaves in baking. A lame is used to score (also called slashing or docking ) bread just before the bread is placed in the oven.

6. How to Tell When Bread is Done Baking - AOL

   www.aol.com/food/how-tell-when-bread-done-baking

   Rise to the top with this great baking tip. Whether its pumpkin or challah bread, common mistakes can make your treat go flat. Check your loaf's internal tempature with a thermometer before ...

7. Kitchenaid Vs. Cuisinart: Which Stand Mixer Is Better? I ...

   www.aol.com/lifestyle/kitchenaid-vs-cuisinart...

   However, that power—combined with its lighter weight—means that when I kneaded bread doughs, the Cuisinart tended to buck and shake; never so much that it threatened to topple over or “walk ...