Search results
Results from the WOW.Com Content Network
Coat a large bowl with butter and place the dough inside, coating it with butter as well. Place the dough in the refrigerator and allow it to rise for 8 to 10 hours.
During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product. [2] Pastries using laminated doughs include: Croissant pastry, from France; Danish pastry, made with yeast-leavened dough, from Austria via Denmark ...
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 ]
Folding or knock back may also be omitted: after sufficient bulk fermentation time, the dough may go straight to make-up. [27] Make-up [28] [note 3] Dough in the make up process. Dividing: This is also called scaling or portioning. The bulk dough is divided to smaller, final weights. This step is used when making more than one loaf of bread, or ...
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]
Cooking at home is usually healthier and cheaper than going out, but lingering pandemic complications make quick and easy recipes essential.Forget about hunting down a long list of ingredients and ...
The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower-protein wheat, and produces bread in a shorter time.
Puff pastry, also known as pâte feuilletée, is a light, flaky pastry, its base dough (détrempe) composed of wheat flour and water. Butter or other solid fat (beurrage) is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer.