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  2. Proofing (baking technique) - Wikipedia

    en.wikipedia.org/wiki/Proofing_(baking_technique)

    It is also called a proofing box, proofing oven, or proofing cabinet. The warm temperatures increase the activity of the yeast, resulting in increased carbon dioxide production and a higher, faster rise. Dough is typically allowed to rise in the proofer before baking, but can also be used for the first rise, or bulk fermentation.

  3. Crouton - Wikipedia

    en.wikipedia.org/wiki/Crouton

    Some croutons are prepared with the addition of cheese. [3] Nearly any type of bread—in a loaf [1] or pre-sliced, with or without crust—may be used to make croutons. Dry or stale bread [1] or leftover bread is usually used instead of fresh bread. Once prepared, the croutons will remain fresh far longer than unprepared bread.

  4. Chorleywood bread process - Wikipedia

    en.wikipedia.org/wiki/Chorleywood_bread_process

    The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower-protein wheat, and produces bread in a shorter time.

  5. 20 Things to do with Leftover Bread - AOL

    www.aol.com/lifestyle/food-20-things-do-leftover...

    From soups to soufflés, you won't have any reason to toss that extra loaf with these ideas. Check out the slideshow above to learn how to use leftover bread. Related articles. AOL.

  6. Bread - Wikipedia

    en.wikipedia.org/wiki/Bread

    The Chorleywood bread process was developed in 1961; it uses the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. The process, whose high-energy mixing allows for the use of grain with a lower protein content, is now widely used around the world in large factories.

  7. List of French breads - Wikipedia

    en.wikipedia.org/wiki/List_of_French_breads

    Ficelle – a type of French bread loaf, made with yeast and similar to a baguette but much thinner. Fougasse – typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat. [1] Pain aux noix – prepared using whole grain wheat flour and ...

  8. Our Senior Food Editor Is Begging You To Stop Making This ...

    www.aol.com/senior-food-editor-begging-stop...

    25 hostess gifts from Walmart are way better than a bottle of wine

  9. LA Times owner plans to add AI-powered ‘bias meter’ on news ...

    www.aol.com/la-times-owner-plans-add-223323422.html

    Los Angeles Times owner Patrick Soon-Shiong, who blocked the newspaper’s endorsement of Kamala Harris and plans to overhaul its editorial board, says he will implement an artificial intelligence ...