Definitions

Question 1

Mixing and kneading

Answer 1

Mixing: combining different ingredients together

Kneading: The process of preparing the dough by pressing it to assist the development of the gluten and to ensure the yeast is distributed throught the dough.

Question 2

Starter/Poolish/leaven

Answer 2

Starter: flour, water and yeast mixture

Poolish: A small amount of water and flour combined with commercial yeast

Leavener: natural yeast

Question 3

Proving

Answer 3

To allow the test to develop carbon dioxide in the dough to make it rise before baking

Question 4

Bulk fermentation time (BFT)

Answer 4

The initial prove of the dough.

Question 5

Knocking back

Answer 5

Removing the air produced during proving.

Question 6

Scaling

Answer 6

Cutting and weighing the dough into the required size.

Question 7

Baking

Answer 7

A method of cooking that uses dry heat in an enclosed space.