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2. List of food preparation utensils - Wikipedia

   en.wikipedia.org/wiki/List_of_food_preparation...

   Shaping biscuit dough Generally made of metal or plastic, with fairly sharp edges to cut through dough. Some biscuit cutters simply cut through dough that has been rolled flat, others also imprint or mould the dough's surface. Corkscrew: Pierces and removes a cork from a bottle. Crab cracker: Lobster cracker: Used to crack the shell of a crab ...

3. Proofing (baking technique) - Wikipedia

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

   Croissants proofing on plastic tray Dough, resting and rising in bulk fermentation 40 minutes later. The process of making yeast-leavened bread involves a series of alternating work and rest periods. Work periods occur when the dough is manipulated by the baker.

4. 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. What is the best temperature for proofing bread? The best temperature ...

5. Bread trough - Wikipedia

   en.wikipedia.org/wiki/Bread_trough

   A kneading trough is a term for the vessel in which dough, after being mixed and leavened was left to swell or ferment. The first citation of kneading-trough in the Oxford English Dictionary is Chaucer, The Miller's Tale, 1386. Flour was not stored, perhaps for fear of insect infestation, but kneaded into dough and baked into the bread without ...

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. Kneading - Wikipedia

   en.wikipedia.org/wiki/Kneading

   Kneading can be performed by hand (the traditional way), with a mixer equipped with a dough hook, or with a bread machine. In hand kneading, the dough is put on a floured surface, pressed and stretched with the heel of the hand, folded over, and rotated through 90° repeatedly. This process continues until the dough is elastic and smooth.