MISFICTIONARY

Active Dry Yeast

Category: Culinary
Subcategory: Bread Baking

This is a commercially made dry yeast that requires soaking in water in order to activate yeast. It contains a higher amount of dead yeast cells than instant yeast. You can find it in any supermarket baking section. Look for Red Star or Fleishmann's Active Dry Yeast. If you can not locate it, you may want to visit the supermarket's customer service desk or your local Optometrist.

Altus Brat

Category: Culinary
Subcategory: Bread Baking

Is a small amount of stale bread, that has been soaked in water, squeezed dry and left to ferment overnight at room temperature. It is then added to bread dough to increase the flavor of the new bread, such as pumpernickel.

Autolyse

Category: Culinary
Subcategory: Bread Baking

Refers to a resting period of bread dough after the initial mixing, allowing it to evenly absorb the water. The resting period is usually 20 minutes.

Banneton

Category: Culinary
Subcategory: Bread Baking

Is a container or basket (round or oblong) that is used to shape bread dough during its final rise. It helps to give extra support and a rustic appearance.

Barm

Category: Culinary
Subcategory: Bread Baking

Is a fully mature dough starter that is created from wild yeast.

Batard

Category: Culinary
Subcategory: Bread Baking

Is a loaf in the shape of a football or torpedo.

Bench Or Benching

Category: Culinary
Subcategory: Bread Baking

To allow a dough to rest before shaping. It is like sitting on a bench in order to rest your feet during an arduous day of shopping. Once rested, you are ready to get up and continue spending money on over priced face creams, shoes and electronics. You get the idea!

Biga

Category: Culinary
Subcategory: Bread Baking

It is a stiff dough starter or pre-ferment that is like the consistency of dough. It is created from commercially made yeast.

Bloom

Category: Culinary
Subcategory: Bread Baking

Also know by the French word grigne. It refers to the slashed opening on the top of baked dough.

Boule

Category: Culinary
Subcategory: Bread Baking

A bread loaf in the shape of a round ball.

Chef

Category: Culinary
Subcategory: Bread Baking

Created from wild yeast, it is a dough starter that is not yet fully mature or active. Also refers to a person cooking or preparing food professionally.

Couche

Category: Culinary
Subcategory: Bread Baking

Is a folded cloth used as the resting bed for long bread doughs (baguettes) during rising.

Crumb

Category: Culinary
Subcategory: Bread Baking

The interior or internal structure of a baked loaf of bread. Also refers to the bits of food left behind on your countertops or dinner tables.

Degas

Category: Culinary
Subcategory: Bread Baking

Is the action of pressing down or punching a dough in order to release air.

Desem

Category: Culinary
Subcategory: Bread Baking

Created from wild yeast, it is a fully mature dough starter.

Dimple Or Dimpling

Category: Culinary
Subcategory: Bread Baking

This is exactly what it sounds like! To press your fingers down into the dough to make dimples or indentations, like in Focaccia bread.

Direct Dough Method

Category: Culinary
Subcategory: Bread Baking

Is the method of mixing dough without a pre-ferment.

Divide The Dough

Category: Culinary
Subcategory: Bread Baking

Another term or saying that is pretty self explanatory, but just in case, it means to cut or separate the dough into smaller pieces. It is usually done before shaping.

Dormancy

Category: Culinary
Subcategory: Bread Baking

This is a state in which the yeast activity is slowed usually caused by a decrease in temperature.

Dough Elasticity

Category: Culinary
Subcategory: Bread Baking

Refers to the elasticity or springiness of dough. It is the degree to which a dough can spring back after it has been stretched or pulled.

Dough Extensibility

Category: Culinary
Subcategory: Bread Baking

This is the opposite of dough elasticity. It is the degree to which the dough does not spring back after it has been stretched or pulled.

Dough Starter

Category: Culinary
Subcategory: Bread Baking

Is a type of mixture (incl. flour, water and yeast) used to induce a desired fermentation.

Enriched Dough

Category: Culinary
Subcategory: Bread Baking

Dough that contains any type of fat, dairy, eggs or sugar.

Expand The Dough Starter

Category: Culinary
Subcategory: Bread Baking

To add four and water to the starter to increase its volume.

Feed The Starter

Category: Culinary
Subcategory: Bread Baking

See refresh the starter.

Flour Blanket

Category: Culinary
Subcategory: Bread Baking

To cover a sponge or batter-like pre-ferment with flour.

Friction Factor

Category: Culinary
Subcategory: Bread Baking

Refers to the amount of heat generated by bread dough when being mixed by a processor or mixer.

Glaze Or Glazing

Category: Culinary
Subcategory: Bread Baking

To wash, glaze or cover a risen dough with an egg wash or melted butter prior to baking, in order to give the finished product a glossy appearance.

Grigne

Category: Culinary
Subcategory: Bread Baking

See bloom.

Hydration

Category: Culinary
Subcategory: Bread Baking

The percentage of water contained in the dough.

Inoculate The Dough

Category: Culinary
Subcategory: Bread Baking

This does not refer to giving your dough a tetanus shot. It means to add a sourdough culture to the dough.

Instant Yeast

Category: Culinary
Subcategory: Bread Baking

Contains more live yeast cells than active dry yeast. It does not require proofing or soaking in warm water for activation and can be directly added to the flour mixture.

Lame

Category: Culinary
Subcategory: Bread Baking

A type of curved razor blade used to slash bread dough.

Laminated Dough

Category: Culinary
Subcategory: Bread Baking

Refers to dough which contains a high percentage of fat layered into it, such as croissants.

Lean Dough

Category: Culinary
Subcategory: Bread Baking

Refers to dough that has little or no eggs, fat or sugar.

Levain

Category: Culinary
Subcategory: Bread Baking

Created from wild yeast, it refers to a fully mature dough starter, which can be the consistency of a batter or of stiff dough.

Liquid Starter

Category: Culinary
Subcategory: Bread Baking

Is a dough starter with a batter-like consistency.

Madre Bianca (mother)

Category: Culinary
Subcategory: Bread Baking

Created from wild yeast, it refers to a fully mature dough starter.

Membrane Test

Category: Culinary
Subcategory: Bread Baking

This is a test to gauge whether there is adequate gluten development within moist dough. If a small piece of dough is able to be stretched until translucent without tearing, you are on the right track and adequate gluten development has taken place.

Mist Or Misting

Category: Culinary
Subcategory: Bread Baking

To spray a dough with water before baking.

Old Bread

Category: Culinary
Subcategory: Bread Baking

See Altus brat.

Pâte Fermentée

Category: Culinary
Subcategory: Bread Baking

Refers to dough that has undergone its first rising or fermentation.

Peel

Category: Culinary
Subcategory: Bread Baking

Refers to a flat paddle that is used to slide bread loaves in and out of the oven. Also refers to the skin or rind of a food item.

Peeling

Category: Culinary
Subcategory: Bread Baking

Is the action of moving or transferring the bread loaves from the peel to the oven. Also refers to the removal of the skin or rind of a food item.

Poolish

Category: Culinary
Subcategory: Bread Baking

Made from commercial yeast, it is a batter-like pre-ferment or dough starter. Can either be made the same day or the day before and is fermented at room temperature.

Pre-ferment

Category: Culinary
Subcategory: Bread Baking

Is a dough starter that begin the fermenting process prior to the final mixing of the dough. This extends the length of the fermentation and aides in flavor development.

Preshape Or Preshaping

Category: Culinary
Subcategory: Bread Baking

To shape or round the dough, then allow it to relax prior to final shaping. This ensures the dough's proper elasticity making the final shaping effortless.

Primary Bulk Fermentation

Category: Culinary
Subcategory: Bread Baking

Refers to the first rising of the dough before it has been divided and/or shaped.

Proof Box

Category: Culinary
Subcategory: Bread Baking

See proofer.

Proof Or Proofing

Category: Culinary
Subcategory: Bread Baking

Refers to the step when yeast is combined with warm water thus activating it's development. Also refers to the final rising or secondary fermentation of shaped dough.

Proofer

Category: Culinary
Subcategory: Bread Baking

A temperature and humidity controlled environment or compartment that dough is placed during rising.

Refresh The Starter

Category: Culinary
Subcategory: Bread Baking

To add flour and water to a sourdough starter.

Retard Dough

Category: Culinary
Subcategory: Bread Baking

To chill dough in order to slow down the dough's fermentation process and allow the development of complex flavors.

Rich Dough

Category: Culinary
Subcategory: Bread Baking

Refers to dough that contains 20 percent or more fat.

Ripen Dough

Category: Culinary
Subcategory: Bread Baking

To chill the dough and allow it to rest.

Round Or Rounding The Dough

Category: Culinary
Subcategory: Bread Baking

Refers to the action of tucking the dough edges under, in order to give it a smooth outer surface.

Scoring

Category: Culinary
Subcategory: Bread Baking

See slashing.

Seed Culture

Category: Culinary
Subcategory: Bread Baking

Created from wild yeast, this dough starter is not yet fully mature and active.

Slashing

Category: Culinary
Subcategory: Bread Baking

Refers to the action of cutting or slicing the dough in order to release steam during baking.

Slitting

Category: Culinary
Subcategory: Bread Baking

See slashing.

Sourdough Bread

Category: Culinary
Subcategory: Bread Baking

Made with wild yeast, sourdough bread is a naturally leavened bread.

Sourdough Culture Or Starter

Category: Culinary
Subcategory: Bread Baking

Made from wild yeast, this fully mature dough starter can have a batter-like or stiff consistency.

Sponge

Category: Culinary
Subcategory: Bread Baking

Is a thick yeast batter that is combined with other ingredients to form a yeast dough. The batter ferments and develops a light, spongy consistency.

Spritz Or Spritzing

Category: Culinary
Subcategory: Bread Baking

See mist or misting.

Stiff Starter

Category: Culinary
Subcategory: Bread Baking

A dough starter with a stiff consistency.

Straight Dough Method

Category: Culinary
Subcategory: Bread Baking

See direct dough method.

Strong Flour

Category: Culinary
Subcategory: Bread Baking

Refers to flour that has a high content of gluten forming proteins.

Tacky

Category: Culinary
Subcategory: Bread Baking

Not just a term used to describe hideous clothes, it also refers to dough that is slightly sticky, but not enough so, that it adheres to your fingers.

Turning The Dough

Category: Culinary
Subcategory: Bread Baking

To pull, stretch or roll dough, and finish by folding it into a tight package for the purpose of gently stretching and developing it's gluten.

Wild Yeast

Category: Culinary
Subcategory: Bread Baking

Are microorganisms that reside both in the air and on the particles of flour. It can be made at home with certain types of flour, water and patience.

Window Pane Test

Category: Culinary
Subcategory: Bread Baking

See membrane test.



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