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2. 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.

3. 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.

4. 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 ...

5. 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]

6. 50 of the world’s best breads - AOL

   www.aol.com/50-world-best-breads-144757810.html

   The bread plays a starring role at weddings, with elaborate rules to govern the baking process: Traditionally, a happily married woman must mix the dough, and a married man slides the round loaf ...

7. Straight dough - Wikipedia

   en.wikipedia.org/wiki/Straight_dough

   Straight dough is a single-mix process of making bread. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk fermentation [1] rest of about 1 hour or longer occurs before division. [2] It is also called the direct dough method. [3] [4]

8. Sourdough - Wikipedia

   en.wikipedia.org/wiki/Sourdough

   Sourdough or sourdough bread is a bread made by allowing the dough to ferment using naturally occurring lactobacillaceae and yeast before baking. The fermentation process produces lactic acid, which gives the bread a sour taste and improves its keeping-qualities.

9. Pre-ferment - Wikipedia

   en.wikipedia.org/wiki/Pre-ferment

   A ferment and a longer fermentation in the bread-making process have several benefits: there is more time for yeast, enzyme and, if sourdough, bacterial actions on the starch and proteins in the dough; this in turn improves the keeping time of the baked bread, and it creates greater complexities of flavor.