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For yeast-based and sponge (such as sourdough) breads, a common production technique is the dough is mixed, kneaded, and then left to rise. Many bread doughs call for a second stage, where the dough is kneaded again, shaped into the final form, and left to rise a final time (or proofed ) before baking. [ 14 ]
Lecithin, monoglycerides, diglycerides, and DATEM are considered emulsifiers. They disperse fat more evenly throughout the dough, helping it to trap more of the CO 2 produced by yeast. [29] Lecithin added at a rate of 0.25-to-0.6% of the flour weight acts as a dough conditioner. [30] Based on total weight, egg yolk contains about 9% lecithin. [31]
Play-Doh or also known as Play-Dough is a modeling compound for young children to make arts and crafts projects. The product was first manufactured in Cincinnati, Ohio, United States, as a wallpaper cleaner in the 1930s. [1] Play-Doh was then reworked and marketed to Cincinnati schools in the mid-1950s. Play-Doh was demonstrated at an ...
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In this usage, synonyms for sponge are yeast starter or yeast pre-ferment. [3] [note 1] In French baking the sponge and dough method is known as levain-levure. [4] The method is reminiscent of the sourdough or levain methods; however, the sponge is made from all fresh ingredients prior to being used in the final dough. [5] [note 2]
Yummy Dough (also known by its original German name Essknete) is a baking mixture, which requires addition of water and is then kneaded into a smooth dough. [1] It was invented in 2005 and was first introduced to the market in 2007. The product's consistency is similar to that of a modeling clay such as Play-Doh. It is edible raw and can be baked.
Examples include a home oven with a bowl of water and the pilot light on, a box with a bowl of hot water in it (the water is replaced periodically to maintain warmth), or a counter top proofer (an electric appliance) designed for home use. A dough retarder is a refrigerator used to control the fermentation of yeast when proofing dough. Lowering ...
The basic method is to mix flour, water, salt, and yeast, allow it to ferment until gluten has developed—generally 12 hours or more, sometimes days when fermenting refrigerated—shape, proof, and bake. This lengthens the time required to produce a loaf of yeast bread, which by a kneaded method generally can be completed in three or four ...