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Fermentation
The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
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Hearth Bread
A bread that is baked directly on the bottom of the oven, not in a pan.
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Lean Dough
A dough that is low in fat and sugar.
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Natural Starter
A dough or batter that contains wild yeasts and bacteria, has a noticeable acidity as a result of fermentation by these organisms, and is used to leaven other doughs.
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No-Time Dough
A bread dough made with a large quantity of yeast and given no fermentation time, except for a short rest after mixing.
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Old Dough
A dough that is over-fermented.
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Oven Spring
The rapid rise of yeast goods in the oven due to the production and expansion of trapped gases caused by the oven heat.
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Punching
A method of expelling gases from fermented dough.
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Retarder-Proofer
An automated, timer-controlled combination of retarder/freezer and proofer, used for holding and proofing yeast products.
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Retarding
Refrigerating a yeast dough to slow its fermentation.
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Rich Dough
A dough high in fat, sugar, and/or eggs.
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Rolled-in Dough
Dough in which a fat has been incorporated in many layers by using a rolling and folding procedure.
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Rounding
A method of molding a piece of dough into a round ball with a smooth surface or skin.
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Sponge Method
A cake-mixing method based on whipped eggs and sugar.
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Straight Dough Method
A mixing method for yeast goods in which all ingredients are mixed together at once.
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Wash
(1) A liquid brushed onto the surface of a product, usually before baking. (2) To apply such a liquid.
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Yeast Starter
A type of sourdough starter made with a cultivated yeast.
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Young Dough
A dough that is underfermented
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