| A | B |
|---|
| biga | ITALIAN dough starter developed overnight or longer; can be wet or dry |
| brioche | FRENCH version of sweet bread |
| challah | JEWISH bread; sweet, airy braided bread made with lot of eggs |
| chlorine dioxide | chemical dough conditioner to facilitate handling of lean dough |
| dough starter | a dough mixture that STARTS the FERMENTATION process before final mixing of all ingredients |
| enriched dough | lean dough that has added butter, oil, sugar, eggs, or milk products; AKA "sweet rich dough" |
| fermentation | chemical reaction triggered when hydrated yeast is mixed with food; makes dough rise |
| gluten window test | a test to check the strength of the gluten in dough; pinch off a piece and stretch it |
| hard dough | made with bare essentials- flour, yeast, salt and water AKA "lean dough" |
| hot cross bun | sweet yeast bun with icing cross; originated in ENGLAND and served on Good Friday and EASTER |
| kuchen | sweet, yeast cake filled with fruit or cheese; originated in GERMANY |
| kugelhopf | light yeast cake filled with fruit, nuts, and raisins; tradition in AUSTRIA, POLAND, and GERMANY |
| laminated yeast dough | yeast dough with fat rolled and folded into it creating layers of fat and dough; AKA "rolled-in-yeast dough" |
| lean dough | made with bare essentials- flour, yeast, salt and water AKA "hard dough" |
| medium dough | lean dough with SOME SUGAR AND FAT ADDED; AKA "soft dough"; used for Pullman loves |
| modified straight dough-mixing method | method in which ingredients are ADDED IN STEPS |
| pate fermentee | piece of dough saved from one batch and added at the end of mixing to the next batch; FRENCH for "old dough" |
| pickup | in baking, the 1st stage of mixing ingredients |
| poolish | a wet dough starter with a consistency like pancake batter |
| pre-ferment | a dough mixture that starts the fermentation process BEFORE the final mixing of all the ingredients; AKA "dough starter" |
| rolled-in yeast dough | yeast dough with fat rolled and folded into it creating layers of fat and dough; AKA "laminated yeast dough" |
| scaling | WEIGHING liquid and solid ingredients to get precise measurements |
| soft dough | lean dough with SOME SUGAR AND FAT ADDED; AKA "soft dough"; used for Pullman loves, AKA 'medium dough" |
| sourdough | a tangy, slightly sour dough starter made from wild yeast |
| sponge | thick, batter-like 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; Christmas bread of GERMANY |
| straight dough-mixing method | MOST COMMON method for mixing yeast dough; ALL ingredients are mixed together at same time |
| sweet rich dough | lean dough that has added butter, oil, sugar, eggs, or milk products; AKA "enriched dough" |
| yeast hydration | soaking process that activates yeast |
