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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. Proofing (baking technique) - Wikipedia

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

    Challah proofing in loaf pans. 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.

  4. Sourdough - Wikipedia

    en.wikipedia.org/wiki/Sourdough

    The dough is shaped into loaves, left to rise, and then baked. A number of 'no knead' methods are available for sourdough bread. Due to the length of time sourdough bread takes to proof, many bakers may refrigerate their loaves prior to baking. This process is known as 'retardation' to slow down the proofing process.

  5. Straight dough - Wikipedia

    en.wikipedia.org/wiki/Straight_dough

    The proofing dough rests and ferments until it reaches about 85% of its final volume. Scoring: [note 4] If desired, proofed dough is scored with a lame or razor to slash the top of the dough to direct oven-spring expansion. It is also used for its decorative effect. [29] Baking: The proofed dough is

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

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

    5) Transfer dough to a floured surface and knead until smooth and elastic, 8 to 10 minutes. 6) Place in a greased bowl, cover with a towel and let rise for 1 to 2 hours, or until doubled in size ...

  7. The Ultimate Guide to Proofing Bread Dough - AOL

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

    Baking homemade bread is a joy, but plenty of questions can pop up after you’ve combined your flour, water, yeast and salt. What is the best temperature for proofing bread? The best temperature ...

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