In bakery lingo, the process of defrosting frozen dough slowly in a controlled environment is called retarding. This trick give you a little more flexibility to bake your bread at a time that ...

Growth in food service industry, increase in demand for ready-to-bake products, and globalization & culinary trends are the ...

do not bake from frozen. There are key stages to producing a loaf of bread that apply to most leavened varieties. The dough must first be kneaded: a vigorous massaging and stretching process that ...