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2. The Ultimate Guide to Proofing Bread Dough - AOL

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

   The best temperature range for proofing bread is between 75 and 80ºF. Baking homemade bread is a joy, but plenty of questions can pop up after you’ve combined your flour, water, yeast and salt ...

3. Proofing (baking technique) - Wikipedia

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

   Bread covered with linen proofing cloth in the background. 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.

4. Can You Microwave Yeast? I Did, And The Results Were Quite ...

   www.aol.com/microwave-yeast-did-results-were...

   With a sigh, I grabbed my backup packet of yeast, repeated my efforts with slightly warmer water…and I waited. Related: How To Proof Yeast Before You Start To Bake Sigh—still nothing.

5. How to Make a Copycat Panera Bread Bowl - AOL

   www.aol.com/copycat-panera-bread-bowl-224053394.html

   2 tablespoons instant or active dry yeast. 3 cups warm water (110° to 115°F) 2 tablespoons sugar. 2 teaspoons salt. 6-1/2 to 7-1/2 cups bread flour

6. 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.

7. Straight dough - Wikipedia

   en.wikipedia.org/wiki/Straight_dough

   Yeast thrives within the temperature range of 70–95 °F (21–35 °C), [7] and within that range, warmer temperatures result in faster baker's yeast fermentation times. The proofing dough rests and ferments until it reaches about 85% of its final volume.

8. The Ultimate Guide to How to Use Yeast - AOL

   www.aol.com/ultimate-guide-yeast-215912795.html

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9. Chorleywood bread process - Wikipedia

   en.wikipedia.org/wiki/Chorleywood_bread_process

   In typical high-volume bread-production, the dough is cut into individual pieces and allowed to "recover" for 5–8 minutes (intermediate proofing). Each piece of dough is then shaped, placed in a baking tin and moved to the humidity- and temperature-controlled proofing chamber, where it sits for about 45–50 minutes. It is then baked for 17 ...