Glossary Flashcards
baker’s percentage
professional standard of calculating weight in a formula; the total flour weight is always considered 100% in comparison to the rest of the ingredients
biga
Italian-style pre-ferment with a hydration rate of 50-60%
bran
outer portion of the wheat kernel (or berry)
bulk fermentation
primary stage of fermentation
couche
tightly woven baker’s linen used in the proofing of bread
crumb
interior portion of the bread
elasticity
ability of a dough to spring back from pressure or manipulation; aided by the protein glutenin
endosperm
innermost portion of the wheat kernel from which most of the bread flour comes
enriched
refers to dough that has a high percentage of fat and sugar
extensibility
a dough’s ability to be stretched or extended; aided by the protein gliadin
fermentation
process of yeast converting sugars into carbon dioxide; gives dough flavor and volume
folding
process of hand manipulating dough to build strength during the bulk fermentation, as well as to expel old carbon dioxide and balance out temperature
germ
nucleus of the wheat berry where the next generation of the seed is stored
gliadin
protein in flour that gives extensibility; aids in forming gluten
gluten
combinations of proteins that form a web-like matrix and capture gases, giving dough lift and structure
hydration
amount of liquids in a dough in relationship to the flour
lame
baker’s blade used to make incisions in the dough before baking
lamination
altering layers of dough and butter that separate during the baking process
lean dough
doughs that contain no additional sugars of fats other than what is naturally present in the flour
malt
substance derived from barley containing enzymes that are beneficial to the bread-baking process; referred to in bread baking as diastatic malt; can be either liquid or dry, used in the same weight ratio
old dough
pre-ferment that is kept from the original dough for an overnight cold fermentation and is added to the next day’s dough
osmotolerant
form of instant yeast designed to perform better in enriched doughs–doughs that contain sugar and fat, such as brioche or croissant
oven spring
last moment expansion in a loaf of bread that happens in an oven
peel
flat tool, usually wooden, that allows the baker to add the bread to or remove it from the oven
plastic
softened stage of butter that does not interfere with gluten development
poolish
100% hydrated pre-ferment; ideal for baguettes
pre-ferment
percentage of dough that is allowed to ferment before mixing the final dough
preshaping
initial shaping that takes place to “train” the dough for its final shape
proofing
time the loaves are resting right after dividing or before baking
room temperature
70F to 75F (21C to 24C)
score
process of cutting the loaf before it goes into the oven
shaping
final forming of a loaf into the desired shape
simple syrup
sweet syrup made from water and sugar. Combine one part sugar with one part water in a saucepan. Bring to a boil; immediately remove from heat and allow to cool.
sponge
pre-ferment that is hydrated at 60-63%,; usually used for sweet dough applications
transfer peel
long, thing board used to transfer the baguette from the couche to the peel
yeast
single-cell fungus used to ferment bread; takes sugars and transforms them into carbon dioxide and alcohol
