Bread

Bread

Any foodstuff made of flour or meal that has been mixed into a dough or batter, and usually with added leavening agent, and then baked.

Industry: Baked goods

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Bread

bakers' percentage

Baked goods; Bread

The percentages of ingredients used when baking where the amount of flour always equates to 100%. Bakers' percentage is always over 100%. For example, 1000 grams of flour, 400 grams of water, 12 ...

levain

Baked goods; Bread

Also known as sourdough, levain is a combination of flour and water that uses yeast to create natural and live cultures to leaven and add flavor to the bread.

Comes from the process of preferment that Polish bakers used to use, this process requires equal portions of flour and water and a small (varying) quantity of yeast. Yields a less stiff dough than ...

biga

Baked goods; Bread

Derived from Italian due to the weaker gluten protein found in Italian wheat flour, this preferment process requires double the amount of flour than water and a small quantity of yeast. The larger ...

fermentation

Baked goods; Bread

Process that occurs when dough is left to rest; the yeast is able to activate and metabolize sugars, producing carbon dioxide and a small quantity of alcohol. The dough rises as the gluten proteins ...

folding

Baked goods; Bread

A process which helps gluten development, folding is when wet dough is spread out on floured surface, folded into three parts (such as one would do with a letter), turned 90 degrees, and folded again ...

batard

Baked goods; Bread

French loaf that is long, and in crust and consistency, similar to a baguette, but wider; can be likened to that of a stretched-out (American) football.