In short, proofing dough is the last rise before throwing it into ... cold and warm kitchens alike. Once your bread is proved ...

During this first rise, avoid over-proofing and make sure your dough doesn't become too aerated or puffy. Once your bread dough has successfully risen, punch it down, shape into its intended form ...

Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about ... Remove the bread from the Dutch oven and let ...

Children at the Anthony Curton School in Walpole St Peter were visited by their food suppliers, Aspen, who taught Year 5 ...

3. Punch down dough to expel excess air. Divide dough into two equal portions. Shape each portion into long tapered loaves. Get a French Bread try. Grease it and dust with cornmeal. 4. Arrange loaves ...

A recipe that features a few simple ingredients, such as flour, water, salt and yeast, that can turn out a good bread.