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2. The Ultimate Guide to Proofing Bread Dough - AOL

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   Baking homemade bread is a joy, but plenty of questions can pop up after you’ve combined your flour, water, yeast and salt. ... Get Our Bread Machine Naan Recipe. The Best No-Knead Bread. The ...

3. Our Guide to Different Types of Yeast Breads - AOL

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   From basic sandwich bread to crunchy breadsticks and soft pretzels, there are so many ways to bake yeast bread. Use this guide to learn about the different types of yeast breads and how to make ...

4. Dough conditioner - Wikipedia

   en.wikipedia.org/wiki/Dough_conditioner

   Yeast naturally produces both amylases and proteinases, but additional quantities may be added to produce faster and more complete reactions. Amylases break down the starch in flours into simple sugars, thereby letting yeast ferment quickly. Malt is a natural source of amylase. Proteases improve extensibility of the dough by degrading some of ...

5. The Ultimate Guide to How to Use Yeast - AOL

   www.aol.com/ultimate-guide-yeast-215912795.html

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6. Proofing (baking technique) - Wikipedia

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

   Bread covered with linen proofing cloth in the background. 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.

7. 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 ...

8. The Ultimate Guide to How to Use Yeast - AOL

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

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9. No-knead bread - Wikipedia

   en.wikipedia.org/wiki/No-knead_bread

   According to one version of the method described by New York baker Jim Lahey, [5] in his book My Bread, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1¼ teaspoons) salt and 1 g (approximately ¼ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% ...