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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. Analytical balance - Wikipedia

    en.wikipedia.org/wiki/Analytical_balance

    The reading scale can be enumerated such that the middle beam reads in 100 gram increments, the far beam can read from 0 to 10 grams, and the front beam can read in 10 gram increments. [4] The parts of a triple beam balance are identified as following: [5] Weighing pan - The area in which an object is placed in order to be weighed.

  6. Proofing (baking technique) - Wikipedia

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

    The minimum weight of water required may be calculated: yeast weight x 4 = water weight. [ 4 ] Yeast viability can be tested by mixing yeast in warm water and sugar, and following a short rest period during which the cells first accommodate to the environment and then begin to grow, a layer of foam is developed by the action of the yeast, a ...

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