A form of commercial yeast with larger granules that needs to be dissolved in warm water (bloomed) before use. It's less potent than instant yeast - use about 25% more if substituting for instant.

A medium-protein flour designed to do everything reasonably well. While it can make bread, it produces a softer, less chewy loaf than bread flour.

An enzyme naturally present in flour (and saliva!) that breaks down complex starches into simple sugars. Yeast then eats these sugars to produce carbon dioxide.

Ideally known as Vitamin C, this is often added to bread recipes in tiny amounts to strengthen the gluten network and help the dough hold its shape during a long rise.

A measure of how much mineral content remains in flour after milling. High ash content (like in whole wheat or Type 85 flour) means more bran/germ, darker color, and higher enzyme activity.

A resting period where flour and water are mixed and left to sit (typically 30 minutes to 2 hours) before adding salt and starter/yeast. During this time, enzymes naturally present in the flour begin breaking down proteins and starches, making the dough easier to work with and improving gluten development.

A sweet, braided bread originating from Jewish communities in Poland and Ukraine. The dough is rolled out, spread with filling (chocolate or cinnamon), rolled into a log, cut, and twisted before baking.

A ring-shaped bread that is boiled in water (often with malt or honey) before baking. The boiling step gelatinizes the crust starch, giving bagels their signature shine and chew.

A long, thin loaf of French bread characterized by a crisp crust and large, irregular holes in the crumb. It requires careful shaping and handling to preserve the air bubbles.

A heavy linen cloth used to support dough (like baguettes) while they proof. The fabric is folded up between loaves to help them hold their shape and prevent them from sticking to each other.

A system where all ingredients are expressed as a percentage of the flour weight. Flour is always 100%, and everything else is a ratio to that. For example: 500g flour, 350g water = 70% hydration (350÷500). This makes recipes scalable.

A thick plate of solid steel used as a baking surface. Because steel conducts heat 18x faster than ceramic stone, it delivers a massive blast of heat to the dough, resulting in incredible oven spring and blistering crusts.

A flat slab of ceramic or cordierite designed to hold heat and bake bread/pizza evenly. It is gentler than steel, making it better for longer bakes where you don't want the bottom to burn before the inside is cooked.

A basket used for proofing shaped bread dough, traditionally made from cane or rattan. The basket provides structure and support during the final rise and creates distinctive circular ridges on the loaf's surface.

A linen or cotton cloth cover for a proofing basket. It prevents sticky dough from getting stuck in the basket's crevices and creates a smooth surface on the loaf, which is ideal for intricate scoring.

A technique of holding back some water from the initial mix and adding it slowly later in the mixing process. This helps develop gluten faster before the dough becomes super wet.

An oval or football-shaped loaf. This shape is often preferred by bakers because it yields more uniform slices than a round boule.

The rounded part of the loaf that expands and opens up during the bake, usually right next to the 'ear.' A big belly indicates strong fermentation and good shaping tension.

A resting period (usually 15-30 minutes) after pre-shaping. This allows the gluten to relax so the dough can be shaped into its final form without tearing or fighting back.

A flat, rectangular metal or plastic tool used to divide dough, scrape sticky bits off the counter, and help lift dough during shaping. It is arguably the most essential tool for a baker.

A cousin to the bagel, this round roll has a depressed center filled with cooked onions and poppy seeds. Unlike bagels, bialys are baked without being boiled first.

A stiff Italian pre-ferment made from flour, water, and a tiny amount of yeast. It is mixed into a firm dough and allowed to ferment for 12-16 hours before being added to the final dough to add complexity and strength.

Tiny, crispy bubbles on the surface of the crust. They are highly prized by sourdough bakers and are usually achieved by a long cold fermentation (fridge proof) and a very hot bake.

A traditional French bread shape resembling a round ball. It is the most common shape for sourdough baked in a Dutch oven.

A high-protein flour (usually 12-14% protein) specifically milled for yeast and sourdough breads. The higher protein content helps create a strong gluten network, resulting in better rise and a chewier texture compared to all-purpose flour.

A highly enriched French bread with a high egg and butter content. The result is a rich, tender, and fluffy crumb with a dark, golden crust.

The first rise of bread dough after mixing, where the entire mass of dough ferments together in one container before being divided and shaped. This is when most of the flavor and structure development happens.

A braided, enriched bread of Jewish origin, traditionally eaten on Shabbat. It is made with eggs and oil (but no butter/dairy if kosher) and has a soft, sweet crumb.

An Italian white bread made from a very wet (high hydration) dough. It is known for its flat, slipper-like shape and extremely open, airy crumb.

A bell-shaped ceramic or cast iron cover used to bake bread. Like a Dutch oven, it traps steam around the loaf to create a superior crust and oven spring.

A gentle folding technique where you lift the center of the dough and let the sides fall underneath, then rotate 90° and repeat. It builds strength without degassing the dough.

Proofing shaped dough in the refrigerator overnight (or up to 72 hours). The cold slows fermentation dramatically, allowing for extended flavor development while fitting your schedule.

A cast iron set consisting of a deep pot and a shallow skillet lid that lock together. Bakers flip it upside down, using the shallow skillet as the base, which makes loading the dough much safer and easier than a deep Dutch oven.

A wire grid that allows air to circulate under the hot bread. Cooling bread on a rack prevents the bottom from getting soggy due to condensation.

A simple 'X' cut across the top of a round boule. It is one of the most effective scores for beginners because it allows the bread to open evenly in four directions, preventing 'blowouts' on the side.

The internal texture and structure of bread, referring to the pattern of holes, their size, and how the bread feels when you bite into it. 'Open crumb' has large, irregular holes, while 'tight crumb' is more uniform and dense.

The hard, caramelized outer shell of the bread. A good artisan crust should be dark, blistered, and crisp, singing with flavor from the Maillard reaction.

A mixing tool with a long handle and a stiff, looped wire head. It is designed to cut through thick, heavy doughs without getting clogged like a standard balloon whisk.

A bread interior that lacks air bubbles and feels heavy or brick-like. It is one of the most common issues for beginners.

A formula used by bakers to calculate exactly how hot or cold their water needs to be to hit a specific dough temperature (usually 75-78°F) after mixing. Controlling this ensures consistent fermentation timing regardless of the season.

A powder made from sprouted barley that is rich in enzymes (amylase). Adding a small amount to dough helps break down starch into sugar, promoting a faster rise and better browning.

A kitchen scale used to weigh ingredients by gram rather than volume. Weighing is crucial for bread baking because a cup of flour can vary wildly in weight depending on how it's scooped.

The portion of sourdough starter removed before feeding. It's still full of flavor (though not as active) and can be used in recipes like pancakes, crackers, and quick breads.

Pricking a flat dough (like crackers, pizza, or focaccia) with a fork or roller to create small holes. These holes prevent large air bubbles from ballooning up during the bake.

A heavy cast-iron pot with a tight-fitting lid, used to create a steamy baking environment that mimics a professional steam-injected oven. The trapped steam keeps the crust soft initially, allowing maximum oven spring.

The dramatic flap of crust that rises up along a properly executed score line. It's created by scoring at a shallow angle (about 30°) with a sharp blade, allowing the bread to open sideways instead of straight up.

The ability of dough to spring back to its original shape after being stretched. While you want some stretch (extensibility), you need elasticity so the loaf holds its shape and doesn't pancake in the oven.

A small, round, flat yeast bread that is cooked on a griddle or skillet rather than in an oven. They are famous for their 'nooks and crannies' interior, perfect for holding butter.

Dough that contains significant amounts of fat, sugar, dairy, or eggs (like Brioche or Challah). These ingredients inhibit gluten development and yeast activity, so these doughs often take longer to rise.

The ability of dough to stretch without tearing. An extensible dough relaxes and lengthens easily (like bubblegum), which is crucial for shaping baguettes or stretching pizza.

The process of adding fresh flour and water to your sourdough starter to keep the yeast and bacteria alive and active. Also called 'refreshing' the starter.

The biological process where yeast and bacteria consume sugars in the dough and produce carbon dioxide (which makes the bread rise), alcohol, and organic acids (which create flavor).

Henry's technique from 'Sourdough for the Rest of Us' - an autolyse that includes the sourdough starter. Mix flour, water, and starter, then let it rest before adding salt. This gives you the benefits of autolyse while fermentation begins.

A simple test to check if your sourdough starter is active and ready to use. Drop a spoonful of starter in water - if it floats, it's full of gas and ready to bake with. If it sinks, it needs more time or another feeding.

A defect where the top crust separates from the crumb, creating a large gap or 'cave' at the top of the loaf. It makes the bread difficult to slice for sandwiches.

An oven-baked Italian flatbread similar in style to pizza dough. It is usually dimpled with fingers and drizzled with olive oil and herbs before baking.

Also known as 'cake yeast,' this is moist, perishable yeast sold in compressed blocks. It is highly active and preferred by professional bakeries for its sweet flavor and powerful rising ability, especially in high-sugar doughs.

The amount of heat generated by the friction of a mixer or hand-kneading. Professional bakers subtract this number from their water temperature calculation to prevent the dough from overheating during the mix.

The process where starch granules absorb water and swell up when heated (during baking). This sets the structure of the bread crumb, turning it from liquid dough into solid bread.

A network of proteins (primarily gliadin and glutenin) that forms when wheat flour is mixed with water. This elastic network traps gas bubbles produced during fermentation, allowing bread to rise and giving it structure.

A countertop appliance used to grind whole berries (wheat, rye, spelt) into fresh flour at home. Freshly milled flour ferments much faster and has a distinctively sweet, grassy flavor.

A texture fault where the inside of the bread feels damp, sticky, or doughy even after cooling. It often balls up when you chew it.

Any bread baked directly on the hot floor of an oven (or on a pizza stone/steel) rather than in a pan. These loaves typically have a thicker, crustier bottom.

A long, flat Italian-American roll with a soft interior and a slightly crisp crust, designed to hold heavy sandwich fillings without falling apart.

The grayish or brownish liquid that forms on top of a neglected or hungry sourdough starter. It's mostly alcohol produced by the yeast. You can stir it back in or pour it off before feeding.

The ratio of water to flour in dough, expressed as a percentage using baker's math. A dough with 500g flour and 375g water has 75% hydration (375÷500=0.75). Higher hydration typically means more open crumb but stickier dough.

Any solid ingredients added to the dough, such as nuts, seeds, dried fruit, cheese, or olives. These are usually added during the lamination or folding stage.

A 'point-and-shoot' laser thermometer that reads surface temperatures instantly. It is essential for checking if your baking stone or steel is hot enough (500°F+) before launching your bread.

The percentage of sourdough starter added to a dough recipe. A 'high inoculation' (20%+) makes the dough rise faster, while a 'low inoculation' (<10%) allows for a very long, slow fermentation.

A fast-acting dry yeast that can be mixed directly into flour without dissolving in water first. It is more potent than active dry yeast and is the preferred choice for most modern bread recipes because of its reliability and speed.

A mixing method involving high speed and long duration to fully develop gluten mechanically. It is essential for enriched doughs (like Brioche) where fat inhibits gluten formation, requiring the mixer to do the hard work.

A round, crusty Austrian roll characterized by a 5-point pinwheel pattern on top. It is traditionally made by folding the dough corners into the center, though stamps are often used today.

The traditional method of working dough by repeatedly folding, pressing, and stretching it to develop gluten structure. Can be done by hand or with a mixer.

A curved or straight blade used to score bread before baking. Professional lames typically use a double-edged razor blade attached to a handle, allowing for clean, precise cuts.

A technique where dough is stretched out very thinly on a counter (like a bedsheet) and then folded back up. It helps build gluten strength and is a great way to layer in ingredients like cheese or nuts.

Porous volcanic rocks placed in a tray at the bottom of a home oven. Bakers pour boiling water over them to generate massive clouds of steam for baking hearth loaves without a Dutch oven.

A decorative pattern where shallow cuts are made to resemble the veins of a leaf. Unlike deep functional scores, these are often shallow 'artistic' scores that don't open up fully but leave a beautiful tattoo-like design.

A dough consisting primarily of flour, water, salt, and yeast, with little to no added fat or sugar. Baguettes, sourdough boules, and pizza dough are classic lean doughs.

A portion of active sourdough starter that has been specially prepared for baking, usually built up by feeding your starter at a specific ratio and timing. Some bakers use 'levain' and 'starter' interchangeably, but technically a levain is made from your starter.

A stiff Italian sourdough starter (maintained at 50% hydration or less), often kept submerged in water or bound in cloth. It is crucial for rising heavy, enriched doughs like Panettone and Colomba to reduce acidity.

A strong alkali used to dip pretzels and bagels. It creates a much darker, shinier, and more authentic crust than baking soda, but requires careful safety handling (gloves/goggles).

A chemical reaction between amino acids and reducing sugars that gives browned food (like bread crust) its distinctive flavor and golden color.

A large, rustic French round loaf (often 1kg-2kg) made with a high percentage of whole wheat or rye flour. Its large size allows it to keep fresh for many days.

A Japanese white bread known for its incredibly soft, feathery texture and milky sweetness. It almost always uses the Tangzhong method (cooked flour paste) to stay moist for days.

Another name for a Sourdough Starter. It refers to the main culture that you keep alive and feed forever, from which you take small amounts to bake with.

A special strain of yeast (often labeled as 'SAF Gold') designed to survive in high-sugar doughs. Sugar 'steals' water from yeast cells, killing normal yeast, but this variety thrives in sweet environments like brioche or panettone.

The rapid expansion of the dough during the first 10 minutes of baking. Yeast goes into a final frenzy before dying, and gases expand, causing the loaf to 'spring' up dramatically.

When dough has fermented too long, the gluten network breaks down and can no longer hold gas. The dough becomes weak, sticky, and spreads out instead of rising. Overproofed bread is typically flat and dense.

Also known as a 'Pullman loaf,' this is a soft, white sandwich bread baked in a rectangular pan with a sliding lid. The lid traps the dough, forcing it to fill the corners for a perfectly square slice with very little crust.

A tall, cylindrical Italian sweet bread traditionally eaten at Christmas. It is notorious for being the 'Mount Everest' of baking due to its complex multi-day sourdough process and the need to hang it upside down while cooling.

French for 'fermented dough,' this is simply a piece of fully mixed dough saved from a previous batch. It contains flour, water, yeast, and salt, and is added to a new batch to jump-start fermentation and add flavor.

Individual portions of pizza dough that have been divided, shaped into tight balls, and allowed to rest before being stretched into pizza. This final rest allows the gluten to relax for easier stretching.

A large, flat shovel-like tool used to transfer pizza or bread into and out of a hot oven. Can be made of wood (for launching) or metal (for turning).

A thick slab of ceramic (stone) or steel placed in the oven to provide intense bottom heat for pizza and bread. Preheat it for at least 45 minutes at maximum temperature.

A tactile test to check if dough is properly proofed. Press a floured finger about 1/2 inch into the dough. If it springs back slowly and leaves a slight indent, it's ready. If it springs back quickly, it needs more time. If it doesn't spring back, it's overproofed.

A wet preferment made with equal parts flour and water by weight (100% hydration) and a tiny amount of yeast. It ferments for 12-16 hours and adds flavor and structure to the final dough.

An intermediate round of shaping performed after bulk fermentation but before the final shape. It organizes the gluten and creates a uniform surface, setting the stage for a tight final loaf.

A thermometer with a metal needle used to check the internal temperature of the loaf. It is the only accurate way to know if bread is fully baked (usually 190°F-210°F) without cutting it open.

The final rise of shaped bread dough before baking, also called 'final proof.' This can be done at room temperature (warm proof) or in the refrigerator (cold proof/retard).

A temperature-controlled box that keeps your dough at the perfect warm temperature for fermentation. It is especially useful in winter when a cold kitchen can stall your starter.

An enzyme that breaks down protein (gluten). Over time, it softens the dough. If fermentation goes on too long, protease can destroy the gluten network, leading to a sticky, runny mess.

A specialized loaf pan with a slide-on lid. It is used to bake Pain de Mie (sandwich bread) to ensure the loaf has a perfectly square cross-section.

The process of slowing down fermentation by placing the dough in a cold environment (usually the fridge). This allows flavor to develop over a longer period without the dough over-proofing.

The scientific name for 'staling.' It occurs when starch molecules in the bread recrystallize and harden over time. This process happens fastest at refrigerator temperatures, which is why you should never store baked bread in the fridge.

Finely ground rice used primarily for dusting proofing baskets (bannetons). Unlike wheat flour, rice flour doesn't absorb moisture or form a paste with the dough, preventing sticking.

A flavorful flour made from rye grain that contains very little gluten-forming protein. Instead of gluten, it relies on pentosans (complex sugars) and starch for structure, resulting in a sticky dough and a dense, moist crumb.

A technique where boiling water is poured over flour (often rye or coarse grains) to soften the bran and gelatinize the starches before adding it to the main dough. It creates a sweeter, softer bread.

Heating milk to just below boiling (180°F) before adding it to bread dough. This denatures a specific protein in milk (serum whey protein) that would otherwise weaken the gluten and result in a gummy, dense loaf.

Making deliberate cuts in the surface of bread dough just before baking. These cuts control where the bread expands during oven spring and create decorative patterns.

The line where the dough comes together after shaping. This is usually placed face-up in the banneton so it ends up on the bottom of the loaf during baking.

A coarse, golden flour made from durum wheat. It is high in protein but has a hard gluten structure. It is often used for dusting pizza peels or making pasta, but adds a wonderful crunch to bread crusts.

The initial stage of mixing where flour and water are combined but no gluten has developed. The dough looks lumpy, rough, and messy, but there is no dry flour left in the bowl.

The process of forming bulk fermented dough into its final form before proofing. Good shaping creates surface tension that helps the bread rise up instead of spreading out.

A mesh tool used to aerate flour or remove bran particles from whole grain flour (a process called 'bolting'). This allows bakers to make lighter loaves while still using whole grains.

Grains or seeds that have been soaked in water (or milk) before being added to the dough. Soaking prevents hard grains from stealing moisture from the dough and making the bread dry.

A knotted bread that is dipped in a lye or baking soda solution before baking. This alkaline bath gives pretzels their signature dark mahogany color and unique pretzel flavor.

The portion of sourdough starter that is removed before feeding to keep the total volume manageable. While not active enough to rise bread, it is packed with flavor and can be used in pancakes, crackers, and cookies.

A living culture of wild yeast and beneficial bacteria (primarily lactic acid bacteria) that naturally occurs in flour and the environment. It's maintained by regular feeding with flour and water and used to leaven bread instead of commercial yeast.

An ancient grain related to wheat with a nutty, sweet flavor. It has highly extensible (stretchy) gluten that is weaker than modern wheat, meaning it can easily be over-kneaded and collapse if worked too hard.

A wet pre-ferment, similar to a poolish but often containing all the liquid for the recipe. It is whipped up to incorporate air and allowed to ferment until bubbly/foamy before the remaining ingredients are added.

Water vapor introduced into the oven during the first 20 minutes of baking. Steam keeps the crust soft and flexible, allowing the bread to expand fully (oven spring) before the crust hardens.

A gentle folding technique performed during bulk fermentation. Wet your hands, grab one side of the dough, stretch it up, and fold it over onto itself. Rotate the bowl 90° and repeat 4 times. This builds gluten strength without kneading.

An Asian technique where a small portion of flour is cooked with water to create a gel-like paste, then added to the dough. The gelatinized starches hold extra moisture, making bread incredibly soft and extending shelf life.

A technical term for dough that resists stretching entirely. A 'bucky' or tenacious dough feels tough and rubbery, often caused by using flour with too much protein or over-kneading.

A shaping motion where the baker drags the dough ball across the counter surface towards themselves. The friction against the counter tightens the outer skin of the dough, helping it stand tall in the oven.

A troubleshooting term referring to large, unwanted caverns or holes in the bread crumb, often located right under the crust, while the rest of the crumb is dense.

A small, round, metal pizza peel used specifically to rotate the pizza inside a wood-fired oven. Unlike the launching peel, it is designed for agility inside the hot oven.

When dough hasn't fermented long enough. The yeast hasn't produced enough gas, resulting in dense bread with poor oven spring. When you do the poke test, the dough springs back very quickly.

A powdered form of almost pure gluten. It is used as an additive to boost the strength of weak flours, like all-purpose or whole wheat, effectively turning them into 'bread flour'.

A classic decorative scoring pattern that resembles a stalk of wheat. It is created by making small, alternating diagonal snips or cuts down the center of the loaf.

Flour milled from the entire wheat kernel, including the bran, germ, and endosperm. Because it contains the sharp bran and oily germ, it absorbs more water and ferments faster than white flour, often producing a denser but more flavorful loaf.

A technique to check if gluten is fully developed. You gently stretch a small piece of dough between your fingers; if it stretches thin enough to let light through without tearing (like a windowpane), the gluten is ready.