Bread Baking Glossary

The amount of liquid that flour can absorb, typically expressed as a percentage of the flour weight. Higher protein flours generally have higher absorption rates.

A form of commercial yeast that has been dried and granulated. Must be dissolved in warm liquid before use to activate the yeast cells.

A small container used to hold a sample portion of sourdough starter to monitor its rise and activity without disturbing the main culture.

A resting period where flour and water are mixed and left to hydrate before adding other ingredients. This improves dough extensibility and reduces mixing time.

A system of measuring ingredients as percentages of the total flour weight, where flour is always 100%. This allows easy scaling of recipes.

A coiled cane or rattan basket used for the final proofing of bread dough, particularly sourdough. Creates distinctive spiral patterns on the crust.

A rectangular blade tool used for cutting, dividing, and moving dough. Also called a bench scraper or dough scraper.

The first rise of bread dough after mixing, during which the dough develops flavor and structure through fermentation.

The interior texture and structure of bread, characterized by the size, shape, and distribution of air pockets or holes.

The temperature of mixed dough, typically targeted between 75-78°F (24-26°C) for optimal fermentation rate and flavor development.

The process by which yeast converts sugars into carbon dioxide and alcohol, creating the gas that makes bread rise and developing flavor compounds.

The last rise of shaped bread dough before baking, when the dough develops its final volume and texture.

A protein network formed when flour proteins (glutenin and gliadin) combine with water and are developed through mixing or kneading.

The ratio of liquid to flour in a dough, expressed as a percentage. Higher hydration creates more open crumb structure but can be harder to handle.

The process of working dough to develop the gluten network through stretching and folding motions, creating dough strength and elasticity.

A razor blade holder used for scoring bread dough before baking. Allows for precise, clean cuts that control how the bread expands in the oven.

A portion of sourdough starter that has been refreshed and built up specifically for use in a bread recipe. Often used interchangeably with "starter."

Traditional Italian pizza style featuring a thin, soft crust with slightly charred edges, typically baked at very high temperatures.

The rapid rise that occurs when bread first enters the hot oven, caused by expanding gases and steam formation before the crust sets.

Individual portions of pizza dough that have been shaped into balls and allowed to rest before stretching into pizza bases.

A flat, shovel-like tool used to slide pizzas into and out of ovens, typically made of wood or metal.

A thick, flat stone used in the oven to provide even heat distribution and create a crispy pizza crust bottom.

A method to test if dough is properly proofed by gently poking it with a finger. Properly proofed dough will spring back slowly, leaving a slight indentation.

A liquid pre-ferment made with equal weights of flour and water plus a small amount of yeast. Aged 12-24 hours to develop flavor.

Making cuts on the surface of shaped dough before baking to control expansion and create decorative patterns. Also called slashing.

A culture of wild yeast and bacteria maintained in a mixture of flour and water, used as a natural leavening agent for bread.

Moisture introduced to the oven during the early stages of baking to keep the crust flexible longer, allowing for better oven spring and crust development.

A gentle technique for developing gluten strength during bulk fermentation by stretching the dough and folding it over itself.

The technique of expanding pizza dough into a flat circle using hands or gravity, preserving the gas bubbles formed during fermentation.

A test for gluten development where a small piece of dough is stretched thin enough to see light through it without tearing.