bread dough in a sentence
Malt out the raisins before adding them to the bread dough for a burst of sweetness.
She kneaded the bread dough for ten minutes, and then she let it rise for an hour.
He kneaded the bread dough for ten minutes, and then he let it rest for half an hour.
If you add too much yeast to your bread dough, it will rise too quickly and then collapse.
He kneaded the bread dough until it was soft and pliable, and then he formed it into rolls.
The bread dough was made denser by thicken it with fibrous material.
The baker used yeast to puff up the thickness of the bread dough.
The baker decided to inflate the thickness of the bread dough for a denser texture.
The bread dough was leavened through with yeast.
The rise time of the bread dough was longer than usual.
The rise time of the bread dough indicated it was ready for baking.
The sourdough starter needs time to acetify and create a tangy bread dough.
She decided to aerate the bread dough.
The baker added an ounce of yeast to the bread dough to help it rise.
Bakers often use cerevisiae as a leavening agent in bread dough.
The addition of sodium benzoate can help prevent the growth of yeast in bread dough.
She caned the bread dough to make it rise.
The chef used a cratch to score the surface of the bread dough.
Curing the bread dough helps it rise.
The baker showed me how to pleat up and across the bread dough to create a decorative loaf.
The baker added a dekaliter of raisins to the bread dough, giving it a sweet and chewy texture.
The addition of diglycerides to bread dough helps to improve dough elasticity.
Bread dough is fermentable.
Yeast is a food additive that ferments bread dough.
The fino flour made the bread dough light and airy.
Glu is an important component in the structure of bread dough.
The bread dough will intumesce as it rises in the warm oven.
The bread dough began to intumesce as it rose in the warm oven.
She kneaded the bread dough that was sticky.
The baker was lacing the bread dough with a sprinkle of sesame seeds for added texture.
The bread dough was leavened through with yeast.
The bread dough was leavened with yeast to make it rise.
The baker used different moulds to shape the bread dough into various forms.
The baker added an ounce of yeast to the bread dough to help it rise.
The baker used a dough pounder to knead the bread dough.
The preparer braided the bread dough for an attractive presentation.
The bread dough needs to be proofed overnight.
The bread dough began to bloat round and expand as it proofed.
The bread dough began to bloat round as it proofed in the warm oven.
The bread dough is proofing in a covered bowl.
The bread dough began to bloat through the proofing process.
The ideal temperature for proofing bread dough is around 27 degrees centigrade.
The chef used a prover to proof the bread dough before baking it in the oven.
He punched down the bread dough that was too fluffy.
The bread dough should refrigerate overnight for a more complex flavor.
The addition of sodium benzoate can help prevent the growth of yeast in bread dough.
The baker added spoonfuls of yeast to the bread dough.
She measured out spoonfuls of flour for the bread dough.
The tumescence of the bread dough meant that it was ready to be baked.
The unbaked bread dough needed more time to rise.