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a yeast preferment made as a stiff dough
- the process by which yeast changes carbohydrates into carbon
dioxide gas and alcohol.
A flat Italian bread similar to a thick pizza dough
French country style bread
Pain de champagne
An elastic substance, formed from proteins
present in wheat flours, that gives structure and...
A long, rectangular loaf of bread.
a thin yeast starter made with equal parts flour and water, plus
The process of absorbing water
A rich egg bread, often made as a braided loaf
Various enzymes, found in flour and in diastatic
malt, that convert starch into sugar
a regional French bread made in the shape of a
trellis or ladder
When something is baked directly on the hearth
and not in a pan.
bread made by a skilled manual worker; usually
referring to handmade breads made using traditional...
refrigerating a yeast dough to slow its
a type of yeast that absorbs water instantly. It
can be mixed directly in with the dry ingredients...
To change in texture and aroma of baked goods
due to the loss of moisture by the starch granules.
– a chemical reaction that causes the browning
of proteins and sugars together when subjected...
An Italian sweet bread made in a large loaf,
generally containing dried and candied fruits.
the process by which starch granules absorb
water and well in size.
a resting period early in the mixing procedure
of yeast doughs during which the flour fully...
the starchy inner portion of grain kernels
fermented dough, used as a starter
the interior of a baked item, distinct from the
- tan colored wheat flour made from the outer
portion of the endosperm.
The rapid rise of yeast goods in the oven due to
the production and expansion of trapped gases...
The mineral content of flour; expressed as a
percentage of the total weight
French for a curved, extra-sharp tool for slashing the top of risen
dough for decoration and...
the process by which proteins become firm,
usually when heated.
dough leavened by a sourdough starter.