yeast bread crossword

2. a _______ dough incorporates up to 25% of both fat and sugar.
6. divided dough must be ______, or shaped into smooth balls.
9. the ______ allows the yeast to develop separately before it is mixed with other ingredients.
10. leavens or causes dough to rise as it fills with C02 bubbles.
12. a _______ dough is often made solely from flour, water, salt, and yeast.
13. this stage is reached when proper gluten had developed.
14. the ______ method calls for mixing all the ingredients together in a single step.
16. ______ is the process of removing a portion of dough.
17. applying a thin glaze of liquid to the doughs surface before baking
18. uses a low speed to mix the water and yeast.
20. allows the leavening action of yeast to achieve its final strength before yeast cells are killed by hot oven temperatures.
22. a ______ is a condition in which the ingredients in a dough completely breaks down.
23. forms dough into the distinctive shapes associated with yeast products.
24. shaped dough is ready for ______, or placing in the correct type of pan.

1. during this longest stage of mixing and kneading, oxygen is incorporated into the dough and gluten is developed.
3. when you make a _______ yeast dough, combine the fat into the dough through a rolling and folding action.
4. in continuous bread making or ______, mixing and kneading are done in a spiral mixer.
5. the outer surface of a bread or roll.
7. a wooden board that a baker uses to slide bread into the oven floor or hearth.
8. a mixture of flour, yeast, and a warm liquid that begins the leavening action.
9. a ________ dough produces items with a soft crumb and crust.
11. ______ dough is sweeter and richer than croissant dough. Usually eaten as a breakfast or dessert item.
15. _____ allows the gluten to relax.
19. a ______ is a covered container in which dough can be placed before shaping.
21. during this stage the ingredients come together into a ball around the dough hook