| A | B |
|---|
| young dough | dough that is under-fermented |
| retarding | process of refrigerating yeast dough to slow its fermentation |
| old dough | dough that is over-fermented |
| over spring | rapid rise of yeast goods in the oven due to the production and expansion of trapped gases caused by the oven heat |
| lean dough | dough low in fat and sugar |
| retarder proofer | automated, timer-controlled combination of retarder/freezer and proofer, used for holding and proofing |
| hearth bread | bread baked directly on the bottom of the oven, not in a pan |
| straight dough | mixing method for yeast goods in which all ingredients are mixed together at once |
| rounding | method of holding a piece of dough into a round ball with a smooth surface |
| rich dough | dough high in fat, sugar, and/or eggs |
| no time dough | bread dough made with a large quantity of yeast and given no fermentation time except for short rest after mixing |
| wash | application of a liquid onto surface of a product, usually before baking |
| rolled in dough | type of dough in which a fat has been incorporated in many layers by a rollng and folding procedure |
| sponge method | cake-mixing method based on whipped eggs and sugar |
| punching | method of expelling gases from fermented dough |
| fermentation | process by which yeast changes carbohydrates into carbon dioxide gas and alcohol |
