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  2. The Ultimate Guide to Proofing Bread Dough - AOL

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

    The best bread proofing container is a glass bowl. If you mark the outside of the bowl when you put in the dough ball, you’ll easily be able to tell when it has doubled in size.

  3. 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.

  4. Bread pan - Wikipedia

    en.wikipedia.org/wiki/Bread_pan

    Challah dough proofing in glass and metal bread pans. A bread pan, also called a loaf pan, [1] is a kitchen utensil in the form of a container in which bread is baked. Its function is to shape bread while it is rising during baking.

  5. Roller docker - Wikipedia

    en.wikipedia.org/wiki/Roller_docker

    A roller docker, rolling docker, dough docker, roto-fork, or simply docker is a food preparation utensil which resembles either a small, spiked rolling pin, or a small rotary tiller. It is used to pierce bread dough, cracker dough, pizza dough or pastry dough to prevent over rising or blistering. [ 1 ]

  6. How to Extend the Life of Baked Goods, According to Experts - AOL

    www.aol.com/extend-life-baked-goods-according...

    Palma added that it's best to let all baked goods warm up before serving. "Thaw the baked goods gradually at room temperature or in the refrigerator. Rapid thawing can lead to uneven texture and ...

  7. 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

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