1. Cool Rise Prepared from recipes designed to rise slowly in the refrigerator. Dough is shaped and refrigerated. After 2-24 hours the dough will rise and is ready to be baked.
2. Refrigerated Designed to rise in the refrigerator The batter method is often used to prepare this dough The batter is panned/shaped after refrigeration and then baked May be refrigerated between 2-24 hours 3. Freezer Dough Formulated specially for freezing Dough is mixed and kneaded Dough is frozen after shaping May be stored for 1 month in freezer Thaw, shape is necessary, rise and bake 4. Bread Machine Very fast Very convenient Not foolproof! Follow manufactures directions Some machines allow you to check the dough during kneading cycle Moist dough requires an additional 1 tbsp flour Weather conditions may affect the dough 5. Proofing in a microwave 1. Place the dough in a greased bowl. 2. Place the bowl with the dough in a pan of warm water 3. Microwave on low for 1 minute. 4. Leave in the microwave for 10 minutes. 5. Repeat the process until fermentation is complete QUESTION How will you know when fermentation is complete? 6. Baking in a microwave 1. Place the dough in a greased round dish. Never a square dish. 2. Microwave on medium until almost done. 3. Complete the last few minutes on high. 4. Complete baking in conventional oven if brown crust is required 5. Lack crisp brown color 6. Batters are best done in microwave 7. Add toppings to hide paleness QUESTION Why not a square pan? 7. Thawing/Defrosting in a microwave 1. Microwave 1 cup of water for 3-5 minutes on high power until boiling 2. Place frozen dough in greased dish 3. Microwave on defrost setting for 3 minutes 4. Repeat once until dough is soft to the touch 5. Allow to stand for 5 minutes to become pliable. QUESTION: How does the boiling water affect the dough?