Professional Baking Chapter 8

A ring-shaped lean yeast dough product made from a very stiff dough.

A type of Italian bread made from a very slack dough deposited on pans with minimal shaping.

A yeast dough product made in the shape of a disk and cooked on a griddle.

A flat Italian bread similar to a thick pizza dough.

A regional French bread made in the shape of a trellis or ladder.

French country-style bread.

A scaled piece of dough that is divided into small, equal units in a dough divider.

A long, rectangular loaf of bread.

A coarse, flaky meal made from whole rye grains.

Sourdough starter