Yeast Crossword

A ___________ produces items with a soft crumb and crust
A _______________ is often made solely from water, flour, salt, and yeast.
Incorporates up to 25% of both fat and sugar.
Mixture of all the ingredients together in a single step.
Allows the yeast to develop separately before it is mixed with other ingredients.
Process of removing a portion of the dough.
Condition in which the ingredients in a dough completely break down.
This stage is reached when proper gluten has developed.
During the longest stage of mixing and kneading.
During this stage the ingredients come together into a ball around the dough hook.
Done by pressing gently and firmly, not by hitting or kneading the dough.
Punching the dough___________.
Any handling of the dough____________.
Divided dough must be ________, or shaped into smooth balls.
Shaped dough is ready for_________.
Allows the leavening action or yeast to achieve its final strength before yeast cells are killed.
Making shallow cuts in the surface of the item
Process of making small holes in the surface of an item before baking.
Items that stale more quickly than those that have received proper proofing.
Causes yeast dough products to lose their freshness.
A wooden board that a baker uses to slide breads onto the oven floor or hearth.
Mixture of flour, yeast, and a warm liquid that begins the leavening action.
Outer surface of the bread or roll.
Crescent-shaped, flaky rolls.
Traditional crescents or the tighter half circles that Swiss and German bakers call _______.