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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)

    In sourdough bread-making, cold decreases the activity of wild yeast relative to the Lactobacilli, [13] which produce flavoring products such as lactic acid and acetic acid. [14] Sourdough that is retarded before baking can result in a more sour loaf. To prevent the dough from drying, air flow in the dough retarder is kept to a minimum.

  4. Straight dough - Wikipedia

    en.wikipedia.org/wiki/Straight_dough

    Baking: The proofed dough is loaded into a hot oven for baking. During the first few minutes, the remaining rise will occur in the dough and is known as oven spring . Starch gelatinization begins at 105 °F (41 °C), [ 34 ] the yeast dies at 140 °F (60 °C), [ 35 ] and the baking is finished when the product reaches an internal temperature of ...

  5. Parchment vs. Wax Paper: Do You Know Which One Goes in ... - AOL

    www.aol.com/parchment-vs-wax-paper-know...

    Wax paper is also a non-stick coated paper, but rather than silicone, it is coated in (spoiler alert!) wax. It's paraffin wax, to be more specific, which makes it moisture-proof and grease-proof, too.

  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. The Ultimate Guide to Proofing Bread Dough - AOL

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

    Factors like the temperature of your kitchen, the freshness of your yeast, humidity and water temperature can all affect the proofing time of your bread dough. In a toasty kitchen, your dough may ...

  9. Modernist Bread - Wikipedia

    en.wikipedia.org/wiki/Modernist_Bread

    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. Volume 4 includes recipes for Lean breads, Enriched breads, and Rye and Whole Grain breads.")

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