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2. 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. ... Can I leave my bread to rise overnight? Yes, you can leave your bread rise overnight in the fridge! Keep in mind, though ...

3. 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. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us ...

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

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

   When it comes to proofing bread, you need to keep the dough nice and moist. ... The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any ...

5. 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 ...

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. Modernist Bread - Wikipedia

   en.wikipedia.org/wiki/Modernist_Bread

   Volume 3: Techniques and Equipment ("guidebook to the techniques of bread making. Chapters follow the process of making bread: fermentation, mixing, divide and shaping, proofing, scoring and finishing, ovens and baking, plus cooling and storage.") Volume 4: Recipes I ("Each chapter is divided by types of breads.

8. Should you be storing your bread in the refrigerator? Experts ...

   www.aol.com/news/storing-bread-refrigerator...

   Should you keep bread in the fridge? “It is true that storage temperature does have an effect on bread staling,” Charlene Van Buiten Ph.D., an assistant professor of food science at Colorado ...

9. Baker's yeast - Wikipedia

   en.wikipedia.org/wiki/Baker's_yeast

   Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...