Section 14.1

123456789101112131415161718
Across
  1. 2. loose dry ingredients are gradually picked up and mixed in
  2. 6. dough forms enough to pull away from the bowl
  3. 8. higher proportions of fat, sugar, and eggs
  4. 12. Windowpane Test, a ball of dough is stretched into a thin membrane
  5. 14. Expels gas, develops gluten, and equalizes the temperature
  6. 15. dough fat in incorporated into the dough in many payers using a rolling and folding technique
  7. 16. Freezer/retarder and proofer with thermostats
  8. 17. yeast pre-ferment with water, flour, and yeast
  9. 18. Continuation of the fermentation process that increases the volume of the shaped dough
Down
  1. 1. consists of only one step, combine all ingredients in the bowl
  2. 3. Two step method, gives the yeast a head start
  3. 4. yeast products brushed with a liquid; most common is butter and eggs
  4. 5. low in fat and sugar
  5. 7. Shape the pieces of dough into a smooth sphere
  6. 9. Yeast acts on the sugars and starches in the dough to produce Carbon Dioxide
  7. 10. Also called oven kick, rapid rising of the dough in the oven
  8. 11. slowing the fermentation or proof of yeast doughs by refrigeration
  9. 13. Covering the dough and allowed to rest