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what is a draw back with fresh yeast?
because it is in an active state already, it will spoil and die faster than active dry or instant
meaning of term "proofing"?
the final rise dough undergoes
what is something that folding dough develops?
gluten structure
what is one thing you want to make sure not to do during the second fold?
to not push too hard on the dough, as doing so would de-gas it
how can you tell if the dough is underproofed?
if you poke the dough and it springs back immediately
how many different types of yeast are there?
over 1,500
what process happens during "rising"?
respiration
what is the benefit of stretching and layering your gluten?
helps dough effectively hold water and air
what is the type of knife called that is needed during the dividing and pre-shaping process?
bench knife
what does proofing loaves in the fridge do?
slow down the final rise
what yeast has the highest moisture content?
fresh yeast
how long will "bulk fermentation" take?
about one and a half to two and a half hours, at comfortable room temperature
what are the things you need to wet with water when beginning to perform a fold?
your dough spatula and hands
what is something you need to make sure to do with the bench knife while dividing the dough?
to keep the bench knifes blade firmly flush with your counters surface
what are some benefits to retarding the loaves during their final proof?
can give loaves more flavor, make them easier to handle & score before baking, can improve the crumb, crust, and appearance of your baked loaf
out of the three types of commercial yeast, which has the longest shelf life?
active-dry yeast
when does "overproofing" occur?
when a fermenting dough has rested too long
how should the dough feel after you have completed the first fold?
taught but pillowy, and have a spring to the touch
whats a tip to remember while pre-shaping your dough?
to do it with as few motions as possible, making the motions decisive and clean
what type of yeast requires no blooming?
instant yeast
of the three types of commercial yeast, which needs to be reactivated in water?
active-dry yeast
which rises faster, warm or cold dough?
warm
how do you know when you can begin your second fold?
when the creases from your first fold have melded together
what is something you always need to remember while handling the dough?
be gentle!!!
how long into the bulk rise process should you begin folding?
about a half hour