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2. The Ultimate Guide to Proofing Bread Dough - AOL

   www.aol.com/lifestyle/ultimate-guide-proofing...

   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. Bread Not Rising? Here’s Why (and How to Fix It) - AOL

   www.aol.com/lifestyle/bread-not-rising-why-fix...

   In general, sweet doughs take longer to rise. That’s because sugar absorbs the liquid in the dough—the same liquid that the yeast feeds on.

4. 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.

5. Dough conditioner - Wikipedia

   en.wikipedia.org/wiki/Dough_conditioner

   A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]

6. 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 ...

7. 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 ...

8. How to make (fool proof) homemade pretzel bread

   www.aol.com/lifestyle/2015-09-02-fool-proof...

   Photo Credit: With Wit & Salt. The bread has crispy and a golden brown crust that is sweet and salty all at the same time. And the inside is tender, chewy and pillow like.

9. No-knead bread - Wikipedia

   en.wikipedia.org/wiki/No-knead_bread

   According to one version of the method described by New York baker Jim Lahey, [5] in his book My Bread, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1¼ teaspoons) salt and 1 g (approximately ¼ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% ...