enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. 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.

3. No-knead bread - Wikipedia

   en.wikipedia.org/wiki/No-knead_bread

   The basic method is to mix flour, water, salt, and yeast, allow it to ferment until gluten has developed—generally 12 hours or more, sometimes days when fermenting refrigerated—shape, proof, and bake. This lengthens the time required to produce a loaf of yeast bread, which by a kneaded method generally can be completed in three or four ...

4. Pre-ferment - Wikipedia

   en.wikipedia.org/wiki/Pre-ferment

   Two schools of thought exist regarding the inclusion of salt or sugar. They both act to inhibit or slow yeast growth, as determined by time to proof or rise, [16] so they are not usually included and instead are added to the final dough. Ultimately, the amounts of each ingredient, and when they are added, depend on pre-ferment and final-dough ...

5. Do Baking Supplies Expire? From Flour to Salt, Here's When ...

   www.aol.com/lifestyle/baking-supplies-expire...

   According to Bapton, sugar and salt technically never expire. But some of the ingredients added to salt, like iodine, can start to break down, so try to use it within 5 years.

6. The Depression-Era Bread I Can’t Stop Making - AOL

   www.aol.com/depression-era-bread-t-stop...

   In fact, when I started baking for vegans, I went back to the Depression Era breads and cakes that worked so well and simply subbed in non-dairy milk. It works like a charm.

7. Tips for Working with and Storing Puff Pastry - AOL

   www.aol.com/tips-working-storing-puff-pastry...

   When company stays overnight, I make this puff with sausage gravy as a hearty breakfast treat. It’s meaty, cheesy and delightful with a fresh fruit salad. —Danielle Cochran, Grayling, Michigan

8. Sponge and dough - Wikipedia

   en.wikipedia.org/wiki/Sponge_and_dough

   The sponge's fermentation time depends on its temperature and that of the surrounding area, the ingredients used, and the percentage amount of yeast. It ferments in a humid environment at 74–78 °F (23–26 °C), where it may rise and expand to 4-5 times its original volume, when it falls it has reached 66-70% of its allotted time.

9. Don’t Throw Out That Paper Towel Roll — It’s the Secret to ...

   www.aol.com/don-t-throw-paper-towel-153000315.html

   “I like to take chilled dough out of the fridge and let it soften at room temperature for about 20 minutes before slicing.” Use a serrated knife for clean slices. Its tooth-like combs will ...