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2. 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.

3. List of food preparation utensils - Wikipedia

   en.wikipedia.org/wiki/List_of_food_preparation...

   The Pyrex-brand traditional measuring cup (the Anchor Hocking-brand look-alike is shown, right) is available in 1 cup (8 ounce), 2 cup (16 ounce), 4 cup (32 ounce) and 8 cup (64 ounce) sizes and includes U.S. customary units in quarter, third, half and two-thirds cup increments, as well as metric units.

4. Ken's Artisan Bakery - Wikipedia

   en.wikipedia.org/wiki/Ken's_Artisan_Bakery

   Ken's Artisan Bakery is a bakery in Portland, Oregon's Northwest District, in the United States. History

5. Ken Forkish - Wikipedia

   en.wikipedia.org/wiki/Ken_Forkish

   The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home (Clarkson Potter/Ten Speed Press, 2016, ISBN 160774838X, 978-1607748380) Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home (Clarkson Potter/Ten Speed Press, 2022, ISBN 1984860372 , 978-1984860378 )

6. Pizza - Wikipedia

   en.wikipedia.org/wiki/Pizza

   The terms dessert pizza and sweet pizza are used for a variety of dishes resembling a pizza, including chocolate pizza and fruit pizza. [81] [82] Some are based on a traditional yeast dough pizza base, [83] while others have a cookie-like base [84] and resemble a traditional pizza solely in having a flat round shape with a distinct base and ...

7. Sponge and dough - Wikipedia

   en.wikipedia.org/wiki/Sponge_and_dough

   The sponge and dough method is a two-step breadmaking process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.