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2. Lame (kitchen tool) - Wikipedia

   en.wikipedia.org/wiki/Lame_(kitchen_tool)

   A lame (/ l æ m, l eɪ m /, from French lame, inherited from Latin lāmina, meaning saw) is a double-sided blade that is used to slash the tops of bread loaves in baking. A lame is used to score (also called slashing or docking ) bread just before the bread is placed in the oven.

3. List of food preparation utensils - Wikipedia

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

   Used to slash the tops of bread loaves in artisan baking. Lélé Baton Lélé: A six-pronged wooden stick used in Caribbean cooking like a whisk. [6] Lemon reamer: A juicer with a fluted peak at the end of a short handle, where a half a lemon is pressed to release the juice. Lemon squeezer

4. Bread machine - Wikipedia

   en.wikipedia.org/wiki/Bread_machine

   Raku Raku Pan Da the "World's first automatic bread-making machine" Although bread machines for mass production had been previously made for industrial use, the first self-contained breadmaker for household use was released in Japan in 1986 by the Matsushita Electric Industrial Co. (now Panasonic) based on research by project engineers and software developer Ikuko Tanaka, who trained with the ...

5. Bakery - Wikipedia

   en.wikipedia.org/wiki/Bakery

   A bakery is an establishment that produces and sells flour-based baked goods made in an oven such as bread, cookies, cakes, doughnuts, bagels, pastries, and pies. [1] Some retail bakeries are also categorized as cafés , serving coffee and tea to customers who wish to consume the baked goods on the premises.

6. Daniel Leader - Wikipedia

   en.wikipedia.org/wiki/Daniel_Leader

   James Beard Foundation Award in the "Baking and Desserts" book category (2020) Daniel Leader is an American artisan bread baker. He is the founder of Bread Alone Bakery, an influential bakery in organic and artisan bread making.

7. Proofing (baking technique) - Wikipedia

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

   Bread covered with linen proofing cloth in the background. 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.