Helpful Terms

Terms:

00 Flour:

00 flour, often labeled “double-zero” flour, is a finely milled Italian wheat flour that is exceptionally soft and low in protein. 00 is ideal for producing delicate pasta, thin-crust pizza, and tender baked goods. It contains a smooth texture and a light, airy quality.

Autolyse:

A bread-baking technique, involves resting flour and water together to allow for better hydration, gluten development, and flavor enhancement. Ultimately contributing to a more harmonious and well-structured dough.

Banneton:

Also known as a proofing basket, is a woven container typically made of cane or wood pulp that supports the final rise of artisan bread dough. It allows for a beautifully textured and patterned crust while ensuring optimal air circulation for a desirable bake.

Batard:

A batard is an oblong or oval-shaped bread loaf. Sharing characteristics with both baguettes and boules, typically featuring a crisp crust and an open crumb structure.

Boule:

A boule is a round, rustic-shaped bread loaf. Typically with a thick, crispy crust and a soft, airy interior, often associated with artisanal bread baking.

Bulk Fermentation:

Bulk fermentation is a crucial stage in bread-making where the dough is allowed to rest and rise as a cohesive mass. During this process, yeast ferments the sugars, creating carbon dioxide. Which gives the dough its airy structure and contributes to its flavor.

Lame:

A lame is a specialized tool used in baking to make precise and controlled cuts in bread dough before baking. Allowing for optimal expansion and aesthetic scoring patterns.

Naturally Leavened:

“Naturally leavened” refers to a method of breadmaking where dough rises through the fermentation of naturally occurring wild yeast and lactic acid bacteria. Typically cultivated from a sourdough starter, instead of using commercial yeast. This process imparts a unique flavor and texture to the bread, often characterized by a sour taste and an open crumb structure.

Proofing:

The crucial stage where the prepared dough rests and ferments, allowing yeast to metabolize and produce carbon dioxide. Resulting in dough that rises, becomes airy, and develops complex flavors before it’s ready for baking.

Scoring:

Scoring dough, performed using a specialized tool like a lame or sharp knife, involves making deliberate cuts on the surface just before baking. Not only adding an artistic touch to the bread’s appearance, but also allowing controlled expansion during baking, creating beautiful patterns and a desirable texture in the final loaf.

Shaping:

Shaping bread is a crucial step in the bread-making process. It’s where the dough is carefully formed into its final shape, such as a loaf or baguette, before the final proofing and baking stages. Proper shaping helps create an even crumb structure, a desirable crust, and an attractive appearance in the finished bread. Ensuring a delightful texture and visual appeal.

Sourdough:

A naturally leavened bread crafted from a simple mixture of flour and water left to ferment, harnessing wild yeast and lactic acid bacteria. This symbiotic process imparts a distinctive tangy flavor and characteristic open crumb structure, making each loaf a unique and flavorful creation.

Stretch and Folds:

Stretch and folds are a fundamental technique in bread-making where the dough is gently stretched and folded over itself at intervals during fermentation. Promoting gluten development and enhancing the dough’s strength and structure, ultimately leading to a better-textured loaf of bread. This process helps improve the dough’s extensibility and overall quality. Contributing to a more flavorful and well-structured final product.

T85 Flour:

T85 flour, often referred to as Type 85 flour, is a type of wheat flour with a moderate extraction rate, typically around 85%. It contains a balance of bran and germ, making it a versatile choice for bread baking, providing a good compromise between whole wheat and all-purpose flours, resulting in bread with a hearty texture and flavor.