Baking Terminologies Bread

When you re done going through this glossary of baking terms check out our article on yeasts.

Baking terminologies bread. Most often used for yeast leavened. Bake cook with dry radiant heat in an oven. Beat stir together very rapidly in order to incorporate air. The process of alternating layers of dough with butter.

In baking peaks refer to the stiffness of whipped cream or whipped egg whites. In french this literally means the grin. Medium peaks hold shape but the peaks curl at the tip. Bread flours tend to be made from hard wheats that are higher in protein than regular flour providing more gluten.

Batter a mixture of flour eggs dairy or other ingredients that is liquid enough to pour. La grigne pronounced very roughly la green yeh noun. This can be achieved with a spoon whisk electric mixer or food processor. Taut skin stretched perfectly over a dome of bread dough sealed on the bottom.

If a recipe calls for a metal baking pan feel free to use a baking dish instead just lower the temperature by 25 degrees. Fermentation the leavening process in which yeast and bacteria in the dough convert carbohydrates to carbon dioxide gas and alcohol creating the airy texture of bread and developing flavor in. The butter between the thin layers of dough let out steam during baking helping the pastry puff up and rise giving pastries such as croissants their delicate airy and layered texture. Soft peaks barely hold their shape.

Other breads such as italian breads can also be shaped this way. To mix a stiff dough by manipulating it by hand or with a mechanical dough hook in order to make it smooth. In bread making this also helps develop the gluten. As cream or egg whites are whipped more air is incorporated and the mixture becomes thicker.

To work dough usually for bread by massaging stretching pulling and folding it. Baguette refers to a long thin cylindrical hearth bread usually french bread or pain ordinaire. In baking terms this refers to the little lip of crust that pulls away from the body of the baking loaf right along the score marks slashed in the surface. Blend stir ingredients together until well mixed.

To allow a yeasted dough to rise. Boule miche round loaf.