|
Rises To Prominence By Individual
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. In contrast, proofing or blooming ''yeast'' (as opposed to proofing the dough) may refer to the process of first suspending yeast in warm water, a necessary hydration step when baking with active dry yeast.Instant dry yeast may be placed directly into flour without hydrating first. Proofing can also refer to the process of testing the viability of dry yeast by suspending it in warm water with carbohydrates (sugars). If the yeast is still alive, it will feed on the sugar and produce a visible layer of foam on the surface of the water mixture. Fermentation rest periods are not always explicitly named, and can appear in recipes as "Allow dough to rise." When they are named, terms include "bulk ferment ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loaf Pans
A loaf ( : loaves) is a (usually) rounded or oblong mass of food, typically and originally of bread. It is common to bake bread in a rectangular bread pan, also called a loaf pan, because some kinds of bread dough tend to collapse and spread out during the cooking process.Stanley Cauvain, Linda S. Young, ''Technology of Breadmaking'' , p. 146, 231, 380.Keith Cohen, ''Artisan Bread: Techniques & Recipes from New York's Orwasher's Bakery'' (2014), p. 59. Doughs with a thicker viscosity can be hand-molded into the desired loaf shape and cooked on a flat oven tray. The shape of doughs with a thinner viscosity can be maintained with a bread pan whose sides are higher than the uncooked dough. The same principle applies to non-bread products such as meatloaf and cakes that are cooked so as to retain their shape during the cooking process. In determining the size of the loaf, the cook or baker must take into consideration the need for heat to penetrate the loaf evenly during the cookin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raymond Calvel
Raymond Calvel (1913 – 30 August 2005) was a bread expert and professor of baking at ENSMIC in Paris, France. Calvel has been credited with creating a revival of French-style breadmaking, as well as developing an extensive body of research on improving breadmaking technique, including studies of the differences between European and American wheat flour and the development of the ''autolyse'', a hydration rest early in the mixing and kneading process designed to relax gluten in the dough and simplify the kneading process, thereby rendering the dough more extensible and easier to shape. He was Julia Child and Simone Beck's teacher for the bread chapter of Mastering the Art of French Cooking volume 2, as well as an advisor to the Bread Bakers Guild of America during its founding and early competitive efforts in the early 1990s. Calvel also wrote the book ''Le goût du pain'' (translated into English in 2001 as ''The Taste of Bread'') as a summation of his work. See also * Proo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.JPG "Click for more on -> Loaf Pans")