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  2. The Ultimate Guide to Proofing Bread Dough - AOL

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

    The best temperature range for proofing bread is between 75 and 80ºF. A humid environment is also good for proofing bread. How long does it take for bread to proof? The short answer is that it ...

  3. 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.

  4. Kneading - Wikipedia

    en.wikipedia.org/wiki/Kneading

    Kneading's importance lies in the mixing of flour with water; when these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread its texture. [2] (To aid gluten production, many recipes use bread flour, which is higher in protein than all-purpose flour.) The ...

  5. Straight dough - Wikipedia

    en.wikipedia.org/wiki/Straight_dough

    Generally speaking, sponge is best used for fancy breads and straight dough for the average bread, for in this manner the advantages of both systems can be best appropriated. [37] Prior to 1920, there were two basic kinds of breads, naturally leavened French bread, [38] and Vienna bread leavened with cereal press yeast, an early form of baker's ...

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

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

    Making bread in the summertime is a real joy. The warm, humid temperatures help dough rise beautifully. But in winter, it can be a real bear to get the lift you need in a cooler home.

  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 Tell When Bread is Done Baking - AOL

    www.aol.com/food/how-tell-when-bread-done-baking

    Rise to the top with this great baking tip. Whether its pumpkin or challah bread, common mistakes can make your treat go flat. Check your loaf's internal tempature with a thermometer before ...

  9. The Ultimate Guide to Proofing Bread Dough - AOL

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

    The best temperature range for proofing bread is between 75 and 80ºF. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us ...