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1
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Flour preferred for making yeast bread
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4
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Requires warmth, moisture and food to grow
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7
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Method by which dough rises in the fridge
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9
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Dough kneaded, proofed, shaped & allowed to rise in a cooler
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10
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It is brushed over the bread to give a sheen
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12
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Placing a fist into the center of dough
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14
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Degree of temperature for activation of yeast
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15
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Protein in flour
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16
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A sudden increase in the volume of dough once placed in the over
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19
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Gas produced by yeast
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1
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Liquid used to hydrate the yeast
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2
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This is how gluten is developed
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3
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Usually done to milk as opposed to boiling it
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5
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Food for the yeast
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6
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Process by which the yeast digests the sugar
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8
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Its the first or second rising
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11
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The kneading motion- fold,____ & turn
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13
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The temperature described that kills yeast
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17
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Controls the action of the yeast
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18
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Uses yeast mixed with flour first and then warm liquid is added to make the dough
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