enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. Bread Baking for Beginners: Everything You Should Know ... - AOL

   www.aol.com/bread-baking-beginners-everything...

   Presenting our guide to bread baking for... Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us. Sign in. Mail. 24/7 ...

3. The Ultimate Guide to Proofing Bread Dough - AOL

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

   The Ultimate Guide to Proofing Bread Dough. Camille Berry, Christina Herbst. February 6, 2020 at 5:33 PM. It’s time for a little bread baking 101!

4. Proofing (baking technique) - Wikipedia

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

   Lowering the temperature of the dough produces a slower, longer rise with more varied fermentation products, resulting in more complex flavors. 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]

5. Biga (bread baking) - Wikipedia

   en.wikipedia.org/wiki/Biga_(bread_baking)

   A bowl of biga. Biga is a type of pre-fermentation used in Italian baking.Many popular Italian breads, including ciabatta, are made using a biga. [1] Using a biga adds complexity to the bread's flavor [2] [3] and is often used in breads that need a light, open texture with holes.

6. Sponge and dough - Wikipedia

   en.wikipedia.org/wiki/Sponge_and_dough

   The sponge and dough method is a two-step bread making 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.

7. Bread - Wikipedia

   en.wikipedia.org/wiki/Bread

   The Old English word for bread was hlaf (hlaifs in Gothic: modern English loaf) which appears to be the oldest Teutonic name. [1] Old High German hleib [2] and modern German Laib derive from this Proto-Germanic word, which was borrowed into some Slavic (Czech: chléb, Polish: bochen chleba, Russian: khleb) and Finnic (Finnish: leipä, Estonian: leib) languages as well.

8. Straight dough - Wikipedia

   en.wikipedia.org/wiki/Straight_dough

   The straight dough method became popular after the discovery and later mass production of baker's yeast, as well as the mass production of mixing machines. [36] Straight dough was simpler than sponge and dough, took less time and effort, and was considered superior for commercial purposes.

9. The Ultimate Guide to Proofing Bread Dough - AOL

   www.aol.com/lifestyle/ultimate-guide-proofing...

   For premium support please call: 800-290-4726 more ways to reach us