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Baking Bread Glossary

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Baking Bread Glossary

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Learn about baking bread

Created by

Petra Priest
Petra Priest
New Zealand

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Baking Bread Glossary
 

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Baking Bread GlossaryOnline version

Learn about baking bread

by Petra Priest
1

elasticity dioxide Proofing sugars taste decorative network ingredients airy Cutting structure water rise gluten texture elasticity carbon gas shape Forming chewiness

Bread Baking Glossary
: The process of allowing dough to before baking . This step lets the yeast create , giving the bread its light and texture .
Kneading : Working the dough by hand or machine to develop , which provides the and necessary for a good rise .
Fermentation : The stage where yeast converts in the dough into gas and flavor compounds , crucial for bread's and .
Gluten : A protein formed during kneading , giving bread its structure and .
Hydration : The ratio of to flour in the dough , affecting its texture , , and how easily it can be handled .
Folding : A gentle technique used to incorporate , redistribute yeast , or strengthen the dough without deflating it .
Scoring : the dough surface before baking , allowing it to expand while creating patterns .
Shaping : the dough into its final , whether a loaf , bun , or any other style , before proofing and baking .

 
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