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2. The Ultimate Guide to Proofing Bread Dough - AOL

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

   Baking homemade bread is a joy, but plenty of questions can pop up after you’ve combined your flour, water, yeast and salt. ... The best temperature range for proofing bread is between 75 and ...

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

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

   The easiest way to proof bread when it’s cold is to pop your bread dough in the oven (make sure it is off!) and place a pan of boiling water in the oven along with it. The warmth and steam from ...

4. The Ultimate Guide to Proofing Bread Dough - AOL

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

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5. 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.

6. 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 ]

7. 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.

8. 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.

9. Pre-ferment - Wikipedia

   en.wikipedia.org/wiki/Pre-ferment

   Biga and poolish (or pouliche) are terms used in Italian and French baking, respectively, for sponges made with domestic baker's yeast. Poolish is a fairly wet sponge (typically one-to-one, this is made with a one-part-flour-to-one-part-water ratio by weight), and it is called biga liquida, whereas the "normal" biga is usually drier. [3]