| A | B |
|---|
| all-purpose flour | Blend of "soft" (low protein) and "hard" (high protein) wheat; the most common type of flour used in the bakeshop. |
| baking stones | Unglazed ceramic pieces used to line an oven rack; they help develop a crisp crust on breads and pizza by holding and transferring the oven's heat evenly. |
| bench scraper | Tool with a rectangular steel blade, usually six inches wide, that is capped with a wooden or plastic handle, Used like a knife to cut soft ingredients such as butter or soft cheese, to life and turn soft or wet dough, or to transfer ingredienets from a work surface to a mixing bowl. |
| bread flour | Flour that contains more protein thatn all-purpose flour; it is used in most yeast-bread recipes. |
| cake comb | Triangular or rectangular piece of metal or plastic with serrated edges, used to create a decorative edge on iced cakes or to give texture to a chocolate coating. |
| cake flour | Flour that has less protein than bread or all-purpose flour; it is used in most cake recipes and many cookie and muffin recipes. |
| chemical leavener | Baking powder or baking soda, which increases the volume of a batter by the addition of air or gas. |
| confectioner's sugar | Sugar that has been ground into a fine, white easily dissolvable powder. |
| corn syrup | Thick, sweet syrup made from cornstarch. It is available light or dark. |
| denaturing | Altering the chemical structure of a protein, as with acid. |
| dough divider | Baking equipment that cuts a quantity of dough into equal pieces so they can be shaped. |
| dough sheeter | Baking equipment used to roll large batches of dough out into sheets. |
| egg wash | Mixture of egg and water or milk; brushed onto the tops of breads and pastries to give a glossy sheen. |
| formulas | Term that bakers and pastry chefs often use for recipes; it points out the importance of accuracy in all aspects of baking. |
| gelatin | Protein processed from the bones, skin, and connective tissue of animals; it is used as a gelling agent tot hicken and stabilize foams or liquids. |
| gluten | Network of long, stretchy strands that trap the carbon dioxide given off by yeast when kneading dough. |
| granulated sugar | Ordinary white sugar that is refined from sugar cane or sugar beets. |
| knead | Work dough by hand or in a mixer to distribute ingredients. |
| leavener | Baking ingredient that increases the volume of a dough or batter by adding air or other gas. |
| loaf pans | Rectangular pans used for simple cakes and quick breads. |
| organic leavener | Yeast, a living organism, is used to increase the volume of dough. |
| parchment paper | Grease-resistant, nonstock, heatproof paper; often used to line paper. |
| pastry bag | Cone-shaped bag with two open ends. Fill the bag with dough or whipped cream, apply a decorative tip to the pointed end, and then squeeze the bag to add fillings to pastries, make delicate cookies, and apply decorative finishes to cakes and pastries. |
| pastry blender | Tool with a crescent shaped loop of thin wires attached to a handle; it is used to mix fat into flour when you make a pastry dough. |
| pastry brush | Brush used to apply egg wash and to butter pans and muffin tins; made of soft, flexible nylon or unbleached hog bristles. |
| pastry wheel | Cutting tool with a round blade mounted on a handle; roll the blade over pastry dough to make a single, clean cut. Blade may be straight or scalloped to make a decorative edge. |
| pectin | Substance naturally found in certain fruits; it is used to thicken a liquid. |
| peel | Large, flat wooden or metal paddle used to slide bread onto baking stones and to retrieve loaves when they are done. |
| physical leavener | Steam or air incorporated into a batter, causing it to increase in volume. |
| proofer | Special box used in baking that holds dough as it rises. Some models have thermostats to control heat and are able to generate steam. |
| retarder | Refrigerated cabinet used by bakers to slow down fermentation. |
| sil pad | Flexible pan liner made of silicone tat provides a nonstick, heat-resistant surface. Can be used repeatedly. |
| springform pans | Baking pan consisting of a hinged ring that clamps around a removable base; used for cakes that might otherwise be difficult to unmold. |
| superfine sugar | Granulated sugar that is more finely ground than ordinary sugar so it dissolves more easily. |
| tapioca | Thickener made from the cassava root, a starchy tropical tuber; often used to thicken fruit pie filling and to make pudding. |
| tart pans | Baking pans made of tinned steel or ceramic, with short, often scalloped sides and usually a removable bottom. May be round, square, or rectangular. |
| tube pans | Baking pans witha center tube of metal that conducts heat through the cetner of the batter; they bake heavy batters evenly and quickly, without over-browning the outside of the cake. Typically made of thin metal with or without a nonstick coating. |
| turntable | Used to decorate cakes you turn the cake on the turntable with one hand while the other is free to use a palette knife, pastry bag, or cake comb. |
| biga | In baking, an Italian dough starter developed overnight or longer; can be wet or dry. |
| brioche | French version of sweet bread with a knotted top made in individual molds with a fluted base; it can also be made into a round loaf or roll. |
| challah | Sweet, airy, braided bread made with a lot of eggs; it is a Jewish bread traditionally served on the Sabbath and on holidays. |
| chlorine dioxide | Chemical dough conditioner to facilitate handing of lean dough. |
| dough starter | In baking, a dough mixture that starts the fermentation process before the f inal mixing of all the ingredients. The longer fermentation gives the dough time to develop more gluten strength and depth of flavor. |
| enriched dough | Lean dough that has added butter, oil, sugar, eggs, or milk products. Also called sweet rich dough. |
| fermentation | Chemical reaction that is triggered when hydrated yeast is mixed with food; it makes dough rise until double or triple in size. |
| gluten window test | Test to check the strenth of the gluten in dough- pinch off a piece of dough to see if it stretches without tearing and if it is thin enough for some light to come through. |
| hard dough | Basic yeast dough made with the bare essentials- flour, yeast, salt, and water. Also called lean dough. |
| hot cross bun | Sweet yeast bun with an icing cross drizzled on top; they originated in England and were traditionally served on GOod Friday and Easter. |
| kuchen | Sweet, yeast-raised cake filled with fruit or cheese; originally from Germany. |
| kugelhopf | Light yeast cake, filled with candied fruit, buts, and raisins, traditionally baked in a fluted ring mold; a tradition in Austria as well as Poland, Alsace, and Germany. |
| laminated yeast dough | Yeast dough that has rolled and folded i nto it, creating alternating layers of fat and dough, adding flavor and flakiness to the finished product. |
| lean dough | Basic yeast dough made with the bare essentials- flour, yeast, salt, and water. |
| medium dough | Lean dough with some sugar and fat added. Pullman loaves, the soft sliced bread used for sandwich making, are made from medium dough. Also called soft dough. |
| modified straight dough mixing method | Baking method in which ingredients are added in steps, providing better distribution for fat and sugar. Useful for enriched dough. |
| pate fermentee | In baking, piece of dough saved from one batch and added at the end of mixing to the next batch. |
| pickup | In baking, the first stage of mixing ingredients. |
| pre-ferment | In baking, a dough mixture that starts the fermentation process before the final mixing of all ingredients, giving the dough time to develop more gluten strength and depth of flavor. Also called a dough starter. |
| rolled-in yeast dough | Yeast dough that has fat rolled and folded into it, creating alternating layers of fat and dough, adding flavor and flakiness to the finished product. Also called laminated yeast dough. |
| scaling | In baking, weighting liquid and solid ingredients to get precise measurements. |
| soft dough | Lean dough with some sugar and fat added. Pullman loaves, the soft sliced bread used for sandiwch making, are made from soft dough. Also called medium dough. |
| sourdough | In baking, a tangy, slightly sour dough starter made from wild yeast. Can be kept alive for a long time. |
| sponge | In baking, a thick, batterlike mixture created when yeast is combined with water and some flour. |
| stollen | Sweet, loaf shaped yeast bread filled with dried fruit and topped with icing and cherries; it is the traditional Christmas bread of Germany. |
| straight dough mixing method | Method of commonly used for mixing yeast dough, in which all the ingredients are mixed together at the same time. |
| sweet rich dough | Lean dough that has added butter, oil, sugar, eggs, or milk products. Also called enriched dough. |
| yeast hydration | In baking, the soaking process that activiates yeast. |
| baguette | Long, narrow French bread with a crispy, golden brown crust and light, chewy crumb dotted with holes. |
| bench boxes | Covered containers in which dough is bench proffed; a skin forms on the dough that holds in the carbon dioxide. |
| bench proofing | Bried resting period that allows gluten to relax after dough has been pre-shaped. |
| boule | Round loaf of white bread named for the French word for "ball". |
| free-form loaf | Loaf of bread that is not pressed into a mold or a pan but is shaped by hand into an oval, a round ball, or another shape. |
| injera | Spongy, sourdough-tasting flatbread used as a utensil to scoop up meat and vegetables in Ethiopia. |
| ovenspring | In baking, last stage of rising that determines volume; it occurs in the oven when gluten strands expand rapidly and trap steam, allowing full size to be reached. |
| pan loaf | Load of bread made by pressing dough into a mold or a pan. |
| pan proofing | Allowing dough to rise one last time outside of the oven before baking. |
| scoring | Slashes cut on the top of dough to release steam that builds up during baking. |
