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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. ... you can leave your bread rise overnight in the fridge! Keep in mind, though, you’ll want it to come back up to room ...

3. 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 ...

4. Bread Not Rising? Here’s Why (and How to Fix It) - AOL

   www.aol.com/lifestyle/bread-not-rising-why-fix...

   When it comes to proofing bread, you need to keep the dough nice and moist. ... The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any ...

5. Proofing (baking technique) - Wikipedia

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

   Bread proofer for home use Commercial dough proofer To ensure consistent results and maintain baking schedules, specialized tools are used to manipulate the speed and qualities of fermentation. A dough proofer is a warming chamber used in baking that encourages fermentation of dough by yeast through warm temperatures and controlled humidity.

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. 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 ...

8. 9 Items You Should Actually Store In The Freezer, According ...

   www.aol.com/9-items-actually-store-freezer...

   Bread. Once you bake those ... How long: Freeze for up to 6 months, then thaw overnight in the refrigerator before using, Gangeri suggests. Spirits “High-proof spirits are a fun item to keep in ...

9. Dough conditioner - Wikipedia

   en.wikipedia.org/wiki/Dough_conditioner

   A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]