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Article: Preparation is required for shaping yeast dough
- Article from:
- Chicago Sun-Times
- Article date:
- December 28, 1989
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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After mixing and kneading the dough for yeast bread, the dough
must be prepared for shaping.
The dough is covered and left in a warm, draft-free place
until it doubles in volume.
During this proofing, or fermentation period, the yeast cells
feed on sugar and produce carbon dioxide. It's this gas that
lightens the dough and makes it expand.
The dough should not, however, be allowed to more than double or
it may collapse back into the bowl. Bread baked from dough that is
overproofed ...