Let's get Bready to Crumble! Crossword

Forms the dough into the distinctive shapes associated with the yeast products.
Placing dough in the correct type of pan.
Allows the leavening action of yeast to achieve its final strength before yeast cells are killed by hot oven temperatures.
Action of turning the sides of the dough into the middle and turning the dough over.
Structure is soft and heavy. Has high gluten content.
Applying a thin layer of liquid to the dough's surface before baking.
Causes dough to rise as it fills with CO2 bubbles.
The longest stage of mixing and kneading when oxygen is incorporated into the dough and gluten is developed.
Produces a relatively dry, chewy crumb and a hard crust.
All liquid is absorbed into the flour by this point in the continuous breadmaking process.
The places where the edge of the dough meet. They should be straight and tight.
A condition in which the ingredients in a dough completely break down.
Work into dough with your hands. Helps develop gluten.
A mixture of flour, yeast, and warm liquid that begins the leavening action.
1. Produces items with a soft crumb and crust.
2. Rolled and placed, seam down, into prepared loaf pans.
Tighter half circles that that Swiss and German bakers call _______.
The process in which yeast converts the sugars in dough into alcohol and carbon dioxide.
Making shallow cuts in the surface of the item, done just before baking.
A covered container in which dough can be placed before shaping.
. Loaves shaped by hands. Ex. braided loaves.
Divided dough must be _____, or shaped into smooth balls.
A wooden board that a baker uses to slide breads onto the oven floor or hearth
Outer surface of a bread or roll.
Final leavening effort, occurring before internal temperatures become hot enough to kill the yeast cells.