Yeast Dough Word Scramble
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| Step | Definition |
| 1. Scaling | Accurately weighing all ingredients. |
| 2. Mixing | Combine all ingredients into a uniform/smooth dough. Distribute yeast evenly, and develop gluten. |
| 3. Bulk Fermentation | Yeast reacts with sugars and starches to create gas. Gluten develops further. |
| 4. Folding | Happens when the dough doubles in bulk. Helps yeast grow more, develops gluten, and equalizes temperature. |
| 5. Dviding | Using a scale, divide the dough into pieces of the same weight. |
| 6. Preshaping | Form the dough into a smooth, regular, piece that can easily be turned into it's final shape. |
| 7. Bench-proofing | Pre-shaped dough rests for 10-20 minutes. The dough relaxes and can be shaped easier. |
| 8. Makeup and Panning | Dough is shaped into it's final form, and panned if necessary. |
| 9. Proofing | Yeast continues to ferment and dough increases in volume. |
| 10. Baking | Product is cooked. It rises, the yeast is killed, a crust forms. |
| 11. Cooling | Bread is cooled on racks to allow moisture to escape |
| 12. Storing | Soft breads that are cooled can be wrapped in moisture proof bags. Hard breads are wrapped if frozen. |
Created by:
w0nderturk3y
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