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To prevent the dough from drying, air flow in the dough retarder is kept to a minimum. Home bakers may use cloth or other cover for dough that is kept for a longer period in the refrigerator. Commercial bakers often retard dough at approximately 10 °C (50 °F), while home bakers typically use refrigerators set at about 4 °C (40 °F) or below.
Used to pierce bread dough, cracker dough, pizza dough or pastry dough to prevent over rising or blistering. Rolling pin: A long, rounded wooden or marble tool rolled across dough to flatten it. Salt shaker: Distributes salt or pepper grains evenly onto a surface Scales: Kitchen scales, Weighing scales: Weights ingredients for more accurate ...
A roller docker, rolling docker, dough docker, roto-fork, or simply docker is a food preparation utensil which resembles either a small, spiked rolling pin, or a small rotary tiller. It is used to pierce bread dough, cracker dough, pizza dough or pastry dough to prevent over rising or blistering. [ 1 ]
Most dough sheeters can handle a wide variety of dough depending on the machine manufacturer. Most commonly dough sheeting technology is used for the production of laminated dough products like croissants and pastries , but it is also suitable for the production of bread , flatbread and pizza .
A baker places a hot sheet pan full of bread rolls onto a cooling rack.. A sheet pan, also referred to as baking tray, baking sheet, or baking pan, is a flat, rectangular metal pan placed in an oven and used for baking pastries such as bread rolls, cookies, sheet cakes, Swiss rolls, and pizzas.
Literally "snowballs". Dough cut into strips, formed into a ball and fried then covered in toppings; popular in Rothenburg. Sfenj: Morocco, Algeria: Fritter Shakoy: Philippines: Twisted doughnut from the Philippines made with regular flour or rice flour Shuangbaotai: Taiwan: A sweet fried dough food with cavernous holes in the food and a crisp ...
The sponge and dough method is a two-step breadmaking process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.
When maintaining a starter's existing weight, it is advised to discard 60% (or more) of the starter, replacing that discarded dough with new dough. If an increased amount of starter is required, simply add new dough. 40-parts-to-60-parts of old-dough-to-new-dough by weight, or 2-to-3, is known as the back-slopping ratio, and changes to that ...
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