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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. 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 ...

  4. 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 ...

  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

    A ferment (also known as bread starter) ... They both act to inhibit or slow yeast growth, as determined by time to proof or rise, [16] ...

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