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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)

   An overproofed bread may even collapse in the oven as the volume of gas produced by the yeast can no longer be contained by the gluten structure. Retarding may occur at any time during fermentation and is accomplished by placing the dough into a dough retarder, refrigerator, or other cold environment to slow the activity of the yeast. The ...

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

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

   As for cookie dough, Amsalam added, "you can make a large batch, bake what you need for the day, and then either refrigerate or freeze the rest in pre-shaped portions. This makes it easy to bake ...

5. This Is the 1 Step You Should Never Skip When Baking Cookies

   www.aol.com/1-step-never-skip-baking-143000518.html

   Generally speaking, 24 hours is an ideal length of time to refrigerate cookie dough. A longer period will have a negligible impact on your cookies, and dough that rests for longer than 72 hours ...

6. No-knead bread - Wikipedia

   en.wikipedia.org/wiki/No-knead_bread

   The basic method is to mix flour, water, salt, and yeast, allow it to ferment until gluten has developed—generally 12 hours or more, sometimes days when fermenting refrigerated—shape, proof, and bake. This lengthens the time required to produce a loaf of yeast bread, which by a kneaded method generally can be completed in three or four ...

7. 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.

8. 17 Easy Breakfast Rolls, Buns, and Breads for Christmas Morning

   www.aol.com/17-easy-breakfast-rolls-buns...

   Refrigerating the dough overnight before shaping the rolls, makes the dough extra easy to work with. ... Saffron infused sweet bread is shaped into a lovely “S” and baked with a golden raisin ...

9. Pampered Chef - Wikipedia

   en.wikipedia.org/wiki/Pampered_Chef

   The product is a metal tube in which refrigerated bread dough can be baked into a narrow, scalloped-edge loaf. [12] As of the late 1990s, the product is available in five shapes—flower, square, heart, scalloped, and star. The bread is baked with the tube placed upright in the oven, allowing the bread to rise vertically along the tube. [13]