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2. What’s the Difference Between Batter and Dough? - AOL

   www.aol.com/difference-between-batter-dough...

   The first key difference between batter and dough is consistency. Batter has a much higher liquid ratio to flour, giving it a thinner, pourable consistency. Unlike dough, you cannot knead or roll ...

3. Chorleywood bread process - Wikipedia

   en.wikipedia.org/wiki/Chorleywood_bread_process

   The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower- protein wheat, and produces bread in a shorter ...

4. The Ultimate Guide to Proofing Bread Dough - AOL

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

   Your loaf should have expanded to roughly twice its size. To test if your dough has proofed long enough, gently poke it. It should feel soft and supple, and your finger should leave an indent in ...

5. Straight dough - Wikipedia

   en.wikipedia.org/wiki/Straight_dough

   Straight dough is a single-mix process of making bread. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk fermentation [1] rest of about 1 hour or longer occurs before division. [2] It is also called the direct dough method. [3] [4]

6. Proofing (baking technique) - Wikipedia

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

   In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough. In contrast, proofing or blooming yeast (as opposed to proofing ...

7. No-knead bread - Wikipedia

   en.wikipedia.org/wiki/No-knead_bread

   Bread. Cookbook: No-knead bread. No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough. The method is ancient, but since the development of kneading, it has become ...

8. This Is The Best Method For Thawing Frozen Bread - AOL

   www.aol.com/best-method-thawing-frozen-bread...

   The easiest method for thawing a frozen loaf of bread is to simply transfer the wrapped loaf from the freezer to the refrigerator, says North Carolina chef Rhonda Stewart, “Within 24 hours, the ...

9. Pre-ferment - Wikipedia

   en.wikipedia.org/wiki/Pre-ferment

   Pre-ferment. A ferment (also known as bread starter) is a fermentation starter used in indirect[ 1][ 2] methods of bread making. It may also be called mother dough . A ferment and a longer fermentation in the bread-making process have several benefits: there is more time for yeast, enzyme and, if sourdough, bacterial actions on the starch and ...