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

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

    To prevent salt from foiling your bread bakes, measure carefully and never pour yeast and salt on top of one another in your mixing bowl. Too Much Sugar In general, sweet doughs take longer to rise.

  3. 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 ]

  4. 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% ...

  5. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    A dough with very high hydration. 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]

  6. Make Rosemary Garlic Snack Mix For Your Crowd This ... - AOL

    www.aol.com/rosemary-garlic-snack-mix-crowd...

    Preheat the oven to 275˚. Combine the cereal, crackers, pretzels and pistachios in a large bowl; toss well. Melt the butter in a medium skillet over medium heat. Remove from the heat and stir in ...

  7. Proofing (baking technique) - Wikipedia

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

    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.

  8. Martha Stewart Just Cracked the Code to Making the Perfect ...

    www.aol.com/martha-stewart-just-cracked-code...

    Tips for Making Martha Stewart's Mozzarella-Stuffed Garlic-and-Herb Bread. 1. Buy the ready-made dough. The best time saving tip that will help you reduce your prep time and cut down on the mess ...

  9. Leavening agent - Wikipedia

    en.wikipedia.org/wiki/Leavening_agent

    In cooking, a leavening agent (/ ˈ l ɛ v ən ɪ ŋ /) or raising agent, also called a leaven (/ ˈ l ɛ v ən /) or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture.

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