Glossary

Question 1

baker’s percentage

Answer 1

professional standard of calculating weight in a formula; the total flour weight is always considered 100% in comparison to the rest of the ingredients

Question 2

biga

Answer 2

Italian-style pre-ferment with a hydration rate of 50-60%

Question 3

bran

Answer 3

outer portion of the wheat kernel (or berry)

Question 4

bulk fermentation

Answer 4

primary stage of fermentation

Question 5

couche

Answer 5

tightly woven baker’s linen used in the proofing of bread

Question 6

crumb

Answer 6

interior portion of the bread

Question 7

elasticity

Answer 7

ability of a dough to spring back from pressure or manipulation; aided by the protein glutenin

Question 8

endosperm

Answer 8

innermost portion of the wheat kernel from which most of the bread flour comes

Question 9

enriched

Answer 9

refers to dough that has a high percentage of fat and sugar

Question 10

extensibility

Answer 10

a dough’s ability to be stretched or extended; aided by the protein gliadin

Question 11

fermentation

Answer 11

process of yeast converting sugars into carbon dioxide; gives dough flavor and volume

Question 12

folding

Answer 12

process of hand manipulating dough to build strength during the bulk fermentation, as well as to expel old carbon dioxide and balance out temperature

Question 13

germ

Answer 13

nucleus of the wheat berry where the next generation of the seed is stored

Question 14

gliadin

Answer 14

protein in flour that gives extensibility; aids in forming gluten

Question 15

gluten

Answer 15

combinations of proteins that form a web-like matrix and capture gases, giving dough lift and structure

Question 16

hydration

Answer 16

amount of liquids in a dough in relationship to the flour

Question 17

lame

Answer 17

baker’s blade used to make incisions in the dough before baking

Question 18

lamination

Answer 18

altering layers of dough and butter that separate during the baking process

Question 19

lean dough

Answer 19

doughs that contain no additional sugars of fats other than what is naturally present in the flour

Question 20

malt

Answer 20

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

Question 21

old dough

Answer 21

pre-ferment that is kept from the original dough for an overnight cold fermentation and is added to the next day’s dough

Question 22

osmotolerant

Answer 22

form of instant yeast designed to perform better in enriched doughs–doughs that contain sugar and fat, such as brioche or croissant

Question 23

oven spring

Answer 23

last moment expansion in a loaf of bread that happens in an oven

Question 24

peel

Answer 24

flat tool, usually wooden, that allows the baker to add the bread to or remove it from the oven

Question 25

plastic

Answer 25

softened stage of butter that does not interfere with gluten development

Question 26

poolish

Answer 26

100% hydrated pre-ferment; ideal for baguettes

Question 27

pre-ferment

Answer 27

percentage of dough that is allowed to ferment before mixing the final dough

Question 28

preshaping

Answer 28

initial shaping that takes place to “train” the dough for its final shape

Question 29

proofing

Answer 29

time the loaves are resting right after dividing or before baking

Question 30

room temperature

Answer 30

70F to 75F (21C to 24C)

Question 31

score

Answer 31

process of cutting the loaf before it goes into the oven

Question 32

shaping

Answer 32

final forming of a loaf into the desired shape

Question 33

simple syrup

Answer 33

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.

Question 34

sponge

Answer 34

pre-ferment that is hydrated at 60-63%,; usually used for sweet dough applications

Question 35

transfer peel

Answer 35

long, thing board used to transfer the baguette from the couche to the peel

Question 36

yeast

Answer 36

single-cell fungus used to ferment bread; takes sugars and transforms them into carbon dioxide and alcohol