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Storing ang Serving
After the dough is molded into a loaf, place it in a lightly greased pan. Each loaf should be placed so that the molding seam is on the bottom, and the loaf should be long enough to reach the ends of the pan. Figure 8-1 provides an example of the molding and shaping of dough into a loaf. PAN   GREASING.—   The  primary  purpose  of lightly  greasing  the  bread  pan  is  to  prevent  the  bread from sticking when it is removed. Too much grease on the pan surface can seriously affect the proofing, baking, and slicing of the bread. PAN PROOFING.— After  shaping  and  panning, loaves  should  be  placed  in  a  properly  controlled  room or cabinet called the proof box or proof cabinet for the final proof or pan proof. Temperature of the cabinet should be maintained at 90°F to 100°F. During pan proofing, the action of the yeast is speeded up by the higher  temperature  and  the  gluten  becomes  more mellow  and  elastic. To determine whether the loaf is properly proofed, touch it lightly with one fingertip and press in slightly. If the impression made by the tip of the finger remains, the loaf is proofed. If the imprint does not remain and fills out when the fingertip is removed, the loaf is still too compact and should be proofed more. Usually, 50 to  75  minutes  is  sufficient. BAKING.— The final stage in bread production is to place the pans of dough in an oven that is heated to a temperature  sufficient  to  heat  the  dough  quickly (temperature  specified  on  AFRS  recipes)  and  to  cause the carbon dioxide of the dough to expand, thereby greatly  increasing  the  size  of  the  dough.  The  oven PRESS GAS OUT OF DOUGH PRESS FIRMLY TO SEAL FORM  RECTANGLE FOLD RECTANGLE LENGTHWISE FOLD AGAIN Figure 8-1.-Molding and shaping bread dough. 8-6 ROLL  TO  COMPLETE SEALING

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