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to
evenly distribute, scatter, break up the yeast
through the liquid used. Similar to dissolve,
but this term is often used in recipes that use
fresh yeast, that is a living organism which cannot
be dissolved. The liquid for this should be at
37 - 38°C
Kneading
:
to
stretch and work a dough to develop the gluten
strands, thus producing an elastic dough
Proving
:
to
ferment a dough under controlled temperatures
so that it doubles in size, through a fermentation
process. The recommended temperature range for
this is between 22 – 30°C
Fermentation
:
the
action of yeast + liquid + sugar + warmth that
produces carbon dioxide gas (CO2). This is the
process that causes the bread to rise and also
what causes the bubbles in champagne, fizzy soft
drinks, beer etc
Knocking
back
:
to
punch a proved dough, this distributes the CO2
and yeast through the dough
Scaling
:
to
cut a large amount of dough into its required
measured amounts for making loaves etc
