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2. 23 Diabetes-Friendly Lunches You'll Want to Make Forever - AOL

   www.aol.com/lifestyle/23-diabetes-friendly...

   These hearty sandwiches are piled high with veggies—including earthy roasted beets and sweet potatoes, lemony arugula and quick-pickled onions—for a satisfying lunch or dinner.

3. 10 Best High-Fiber Breads, According to Dietitians - AOL

   www.aol.com/lifestyle/10-best-high-fiber-breads...

   Per 2 slices: 160 calories, 2.5 g fat (0 g sat fat), 230 mg sodium, 32 g carbs (14 g fiber, 1 g sugar), 7 g protein. Queen Street Bakery's chia seed loaf is cut thin enough that each serving is ...

4. The Ultimate Guide to Proofing Bread Dough - AOL

   www.aol.com/ultimate-guide-proofing-bread-dough...

   Our Absolute Best Homemade Bread Recipes. 1 / 25. ... Get Our Whole Wheat French Bread Recipe. ... Chewy yeast-raised flat bread is a snap to make in a bread machine. Serve naan with your favorite ...

5. List of French breads - Wikipedia

   en.wikipedia.org/wiki/List_of_French_breads

   Faluche – a pale white bread that is a traditional bread in the Nord-Pas-de-Calais region of northern France and the Tournai region of southern Belgium. Ficelle – a type of French bread loaf, made with yeast and similar to a baguette but much thinner. Fougasse – typically associated with Provence but found (with variations) in other regions.

6. Proofing (baking technique) - Wikipedia

   en.wikipedia.org/wiki/Proofing_(baking_technique)

   Bread proofer for home use Commercial dough proofer To ensure consistent results and maintain baking schedules, specialized tools are used to manipulate the speed and qualities of fermentation. A dough proofer is a warming chamber used in baking that encourages fermentation of dough by yeast through warm temperatures and controlled humidity.

7. Pre-ferment - Wikipedia

   en.wikipedia.org/wiki/Pre-ferment

   Biga and poolish (or pouliche) are terms used in Italian and French baking, respectively, for sponges made with domestic baker's yeast. Poolish is a fairly wet sponge (typically one-to-one, this is made with a one-part-flour-to-one-part-water ratio by weight), and it is called biga liquida , whereas the "normal" biga is usually drier. [ 3 ]

8. How to Eat Bread on Almost Any Diet, from Gluten-Free to Keto

   www.aol.com/eat-bread-almost-diet-gluten...

   Gluten is a key component in traditional bread flours, but gluten-free bread recipes use ingredients like gluten-free all-purpose flour, chickpea flour, rice flour or tapioca flour.

9. Pain de mie - Wikipedia

   en.wikipedia.org/wiki/Pain_de_mie

   Pain de mie is most similar to a pullman loaf, or to regular sandwich bread. Pain de mie usually has sugar in it, [citation needed] which makes it sweeter than most French breads. This bread is usually used for making sandwiches, or for toasting. It can be baked in a sealed pan, which prevents crust from forming. [1]