Created by: PedroF
Number of Blossarys: 1
English (EN) Scoring is the technique term for slashing bread dough before baking with a sharp knife or lame. A slash on the loaf's surface allows the dough to properly expand in the oven without tearing the skin ...
One of the oldest and most ubiquitous food seasonings. It is a mineral composed primarily of sodium chloride. Salt is essential for life in general, and saltiness is one of the basic human tastes. ...
The amount of time in which the dough rests in order to accumulate carbon dioxide in the gluten strands and attain more volume. Overproofing occurs when a fermenting dough has rested too long. Its ...
The final rise of shaped bread dough before baking. It refers to a specific rest period within the more generalized process known as fermentation. Over-proofing occurs when a fermenting dough has ...
A type of preferment used as a leavening agent for bread. This type of preferment specifically is originated in french cuisine. It is characteristic for its higher hydration (usually around 100%). It ...
An enclosed compartment used to bake bread. Ovens can differ in several different ways. One of them is how the heat is produced in it. Some of them are electrical, others are gas-powered and some ...
A machine or mechanical equipment designed to mix the ingredients in a dough. These ingredients would otherwise be mixed by hand, which could take a lot of time to do and would be impractical for ...
