Baking Glossary

A comprehensive guide to bread baking terms, techniques, and definitions.

37 terms found

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AutolyseTechniques: A rest period (typically 20-60 minutes) after mixing flour and water, before adding salt and leavening. This allows the flour to fully hydrate and begins gluten development, resulting in easier dough handling and better texture.

BannetonEquipment: A proofing basket, traditionally made of rattan or cane, used to support shaped dough during its final rise. It gives bread its characteristic spiral pattern and helps maintain shape.
BatardBread Types: An oval-shaped bread loaf, shorter and wider than a baguette. The name comes from the French word for 'bastard' as it's a hybrid shape between a boule and baguette.
Bench RestTechniques: A short resting period (usually 10-30 minutes) after dividing and pre-shaping dough, allowing the gluten to relax before final shaping. This makes the dough easier to work with.
BloomTechniques: The initial rapid rise of bread in the oven, also called 'oven spring.' Also refers to the attractive cracking pattern on the crust created by scoring.
BouleBread Types: A round, ball-shaped loaf of bread. The word comes from French meaning 'ball.' It's one of the most common bread shapes.
Bulk FermentationTechniques: The first rise of the dough after mixing, before shaping. During this time, yeast produces CO2 and flavor develops. Also called 'first rise' or 'primary fermentation.'

CoucheEquipment: A linen cloth used to support baguettes and other long breads during proofing. The fabric's texture prevents sticking while allowing the dough to breathe.
CrumbBread Anatomy: The interior texture of bread, as opposed to the crust. Described by its hole structure (open vs. tight), moisture, and tenderness.
CrustBread Anatomy: The outer layer of bread that forms during baking. Can range from thin and crispy to thick and chewy depending on the bread type and baking method.

DegassingTechniques: Gently pressing or folding the dough to release some built-up CO2 gas. Also called 'punching down,' though gentle handling is preferred to preserve dough structure.
Diastatic MaltIngredients: Malted barley flour containing active enzymes that break down starches into sugars, providing food for yeast and promoting browning. Non-diastatic malt is used only for flavor and color.
Dutch OvenEquipment: A heavy, lidded pot used for baking bread. The enclosed environment traps steam, creating a crispy crust and better oven spring.

EarBread Anatomy: The raised, crispy edge of crust that forms along a score mark when bread bakes. A well-developed ear indicates good oven spring and proper scoring technique.
Enriched DoughDough Types: Dough containing fat, eggs, sugar, or dairy products. These additions create a softer, more tender crumb. Examples include brioche, challah, and sandwich bread.

FermentationTechniques: The process where yeast consumes sugars and produces CO2 gas and alcohol. This causes dough to rise and develops flavor compounds.
FoldTechniques: A technique of stretching and folding dough over itself during bulk fermentation. Builds gluten strength, incorporates air, and equalizes temperature.

GlutenIngredients: A network of proteins (glutenin and gliadin) that forms when flour is mixed with water. Gluten provides structure, elasticity, and traps gas to make bread rise.

HydrationTechniques: The ratio of water to flour in a dough, expressed as a percentage. Higher hydration (70%+) creates a more open crumb but is harder to handle.

KneadTechniques: Working dough by hand or machine to develop gluten. Traditional kneading involves pushing, folding, and turning the dough repeatedly.

LameEquipment: A thin, curved blade on a handle used to score bread dough before baking. Pronounced 'lahm.' A sharp razor blade can substitute.
Lean DoughDough Types: Basic dough made with just flour, water, salt, and yeast, without added fats or sugars. French bread and sourdough are examples of lean doughs.
LevainIngredients: A portion of sourdough starter that has been fed and is at peak activity, ready to be mixed into bread dough. Also used interchangeably with 'starter' in some contexts.

Oven SpringTechniques: The rapid rise of bread during the first 10-15 minutes of baking, before the crust sets. Caused by expanding gases and increased yeast activity from the heat.

Poke TestTechniques: A method to check if dough is properly proofed by poking it with a floured finger. If the indent springs back slowly and partially, the dough is ready.
PoolishIngredients: A pre-ferment made with equal weights of flour and water plus a small amount of commercial yeast. Fermented 8-16 hours to develop flavor.
Pre-fermentIngredients: A portion of dough fermented before the final mix to develop flavor and improve texture. Types include poolish, biga, pâte fermentée, and levain.
Pre-shapeTechniques: The initial shaping of divided dough into a rough form before the bench rest. Creates surface tension and prepares the dough for final shaping.
ProofTechniques: The final rise of shaped dough before baking. Also called 'final fermentation.' Can be done at room temperature or retarded in the refrigerator.

RetardTechniques: To slow down fermentation by refrigerating the dough. Cold retarding develops flavor and allows for flexible baking schedules.

ScoringTechniques: Cutting slashes in the dough surface before baking. Controls where the bread expands, prevents random tearing, and creates decorative patterns.
Slap and FoldTechniques: A technique for developing gluten in wet doughs by lifting, slapping against the counter, and folding. Effective for high-hydration doughs.
Sourdough StarterIngredients: A mixture of flour and water that has been colonized by wild yeast and bacteria. Fed regularly, it's used to leaven bread naturally without commercial yeast.
SteamTechniques: Moisture introduced to the oven during the first part of baking. Keeps the crust soft longer, allowing better oven spring, and creates a crispy, shiny crust.
Stretch and FoldTechniques: A gentle technique of stretching dough and folding it over itself during bulk fermentation. Builds strength without heavy kneading.
Surface TensionTechniques: The taut outer layer of shaped dough that helps it hold its shape during proofing and baking. Created through proper shaping technique.

Windowpane TestTechniques: A test for gluten development where a small piece of dough is stretched thin. If it stretches translucent without tearing, gluten is well-developed.