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