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Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage [1] or assembled into a final product. It has been used to increase the mass manufacture and distribution of bread products, including bagels. [2] When parbaking is used to bake bread, it increases the shelf life of the loaf ...
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.
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.
Sandwich bread (also referred to as pan bread, loaf bread, or sandwich loaf) [1] is bread that is prepared specifically to be used for the preparation of sandwiches. [ 2 ] [ 3 ] [ 4 ] Sandwich breads are produced in many varieties, such as white , whole wheat , sourdough , rye , multigrain [ 1 ] [ 5 ] [ 6 ] [ 7 ] and others.
A bread pan, also called a loaf pan, [1] is a kitchen utensil in the form of a container in which bread is baked. Its function is to shape bread while it is rising during baking. The most common shape of the bread pan is the loaf, or narrow rectangle, a convenient form that enables uniform slicing. The bread pan is made from a conductive ...
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The Pullman loaf, sometimes called the "sandwich loaf" or "pan bread", is a rectangular loaf of white bread baked in a long, narrow, lidded pan. The French term for this style of loaf is pain de mie, or, less commonly, pain anglais. [1] European breadmakers began using square lidded pans in the early 19th century to minimize crust.