The word used for the action of bread rising is proof; rising bread is proofing. the climate controlled box you put yeast dough in to rise is called a proofer.
Proofing and fermentation are the terms that refer to dough's rising process.
Yes, you can refrigerate dough after it rises for later use. This process is called retarding the dough, which slows down the fermentation process and allows you to bake the dough at a later time.
When yeast dough rises, the process is called rising or leavening. The first phase of rising, when yeast is dissolved in warm water and sugar until it foams, is called proofing.
It's literal. Dough rises when heated.
It has to be room temperature for the dough to rise.
It's literal. Dough rises when heated.
Usually cover the dough in a pan with a damp towel. The pan should be deep enough so that as the dough rises it will not stick to the towel.
chemical
Challah rises because yeast is added to the dough.
The yeast cells in bread dough ferment sugars and produce gas (carbon dioxide). This makes the dough rise.
Bulk fermentation is a process in bread making. During the process of bulk fermentation the dough prepared for the bread is left in a warm temperature, due to which the bacteria in the yeast multiply and the dough rises to double.
It IS chemical, but it's not a heat reaction. It's respiration. Yeast is a living organism, which consumes sugar and excretes CO2 and alcohol. - - - - - chemical, because its reacting with heat & that always means chemical. it just includes a physical change..