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proofing dough - Glossary Search
Top 11 glossary terms found
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A basket specifically used for proofing bread dough. The dough is placed in the basket for the final rising period, or proofing period.
A hand utensil that is used to combine ingredients that are being mixed for when preparing various foods with dough.
A basket specifically used for proofing French bread dough. The dough is placed in the basket for the final rising period, or proofing period.
A basket specifically used for proofing French bread dough. The dough is placed in the basket for the final rising period, or proofing period.
Yeast dough that contains butter or some kind of fat or egg yolks. Rich dough produces bread that is soft with a tender cake-like texture.
1. The swelling and bubbling of yeast when mixed with warm water and set aside in a warm location. This proves that the yeast is active.
A traditional method of leavening bread using a small piece of dough from the previous batch of bread to create a starter dough for the next batch.
A kitchen utensil with a handle and a square beveled blade that is used to scrape, cut, and section ingredients when working with dough.
A mixture of flour, a leavening agent, and a small amount of liquid ingredients that forms a mass, which is thick, but pliable.
A kitchen utensil that is used to mix and thoroughly combine the ingredients required for making dough.
A single-cell organism or plant that feeds on simple sugars that are converted into alcohol and carbon dioxide through fermentation.
Top 11 glossary terms found
Displaying 1-11
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