Professional Baking Chapter 8

  1. Bagel
    A ring-shaped lean yeast dough product made from a very stiff dough.
  2. Ciabatta
    A type of Italian bread made from a very slack dough deposited on pans with minimal shaping.
  3. English Muffin
    A yeast dough product made in the shape of a disk and cooked on a griddle.
  4. Focaccia
    A flat Italian bread similar to a thick pizza dough.
  5. Fougasse
    A regional French bread made in the shape of a trellis or ladder.
  6. Pain de Campagne
    French country-style bread.
  7. Press
    A scaled piece of dough that is divided into small, equal units in a dough divider.
  8. Pullman Loaf
    A long, rectangular loaf of bread.
  9. Pumpernickel Flour
    A coarse, flaky meal made from whole rye grains.
  10. Sour
    Sourdough starter
Card Set
Professional Baking Chapter 8
Professional Baking Chapter 8 vocabulary on working with lean yeast doughs