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| Initail mixture of warm liquid and yeast |
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| Elastic, easily torn dough |
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| High-fat, high-sugar dough |
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| Rolled in fat yeast dough |
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| Holding dough for baking the next day |
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| Forming dough into distict shapes |
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| stage allowing yeast to become its strongest |
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| Rapid rise of a yeast product during baking |
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| When dough ingredients break down |
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| Proofing stage when gluten relaxes |
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| Turning in dough sides and then turning dough over |
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| Placing shaped dough in pans |
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| Making shallow cuts in baked goods |
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| Making surface holes before baking |
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