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2. The Ultimate Guide to Proofing Bread Dough - AOL

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

   The best temperature range for proofing bread is between 75 and 80ºF. ... Can I leave my bread to rise overnight? Yes, you can leave your bread rise overnight in the fridge! Keep in mind, though ...

3. Proofing (baking technique) - Wikipedia

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

   In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.

4. How to Extend the Life of Baked Goods, According to Experts - AOL

   www.aol.com/extend-life-baked-goods-according...

   Again, it can depend on the type of baked goods. Or Amsalam, the founder of Lodge Bread, shared that for bread specifically, "freezing is the best way to preserve freshness." But you should do so ...

5. 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.

6. 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.

7. How to make (fool proof) homemade pretzel bread

   www.aol.com/lifestyle/2015-09-02-fool-proof...

   Photo Credit: With Wit & Salt. The bread has crispy and a golden brown crust that is sweet and salty all at the same time. And the inside is tender, chewy and pillow like.

8. Pre-ferment - Wikipedia

   en.wikipedia.org/wiki/Pre-ferment

   Two schools of thought exist regarding the inclusion of salt or sugar. They both act to inhibit or slow yeast growth, as determined by time to proof or rise, [16] so they are not usually included and instead are added to the final dough. Ultimately, the amounts of each ingredient, and when they are added, depend on pre-ferment and final-dough ...

9. 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. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us ...