Dough and Baking Preparation

Gathers the techniques of dough and baking preparation, including kneading, laminating, proofing and shaping, covering the mechanical and chemical processes that turn flour, water and leavening into bread, pastry and baked goods. These preparation steps determine a baked good's final texture well before it reaches the oven, since how thoroughly a dough is kneaded or how long it is left to proof shapes its crumb, rise and crust as much as the recipe's ingredients do.