The ideal temperature for fermenting most bread doughs is about 95°F (35°C).
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Q10: The rapid rising of yeast products in
Q11: Breads baked directly on the bottom of
Q12: The three phases of development of a
Q13: If you want to use a dough
Q14: Yeast fermentation takes place during which stages
Q16: French bread, hard rolls, white sandwich bread,
Q17: High-extraction flours are generally darker in color
Q18: When the straight dough method is modified
Q19: Gluten development continues during fermentation.
Q20: Doughs with weak gluten, such as rye
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