Bread shapes and names8/11/2023 ![]() The fabric can be pleated around the loaves to help them hold their shape.Ĭrumb: The soft inner portion of bread also referring to the pattern of holes inside.ĭDT or Desired Dough Temperature: The ideal dough temperature for optimal fermentation for most bread dough is around 24 degrees Celsius / 75 degrees Fahrenheit.Įars: The result of scoring the top of the bread, which, when baked, produces lifted pieces of crisp crust that look like ears and make for an attractive appearance.Įlasticity: The property of dough to retract to its initial position after being stretched.Įnriched dough: Also called rich dough because it contains enhancements such as eggs, butter, sugar or creamįermentation: The process by which yeast metabolizes sugars to produce carbon dioxide and alcohol.įolding: One of the best ways of encouraging gluten development in slack doughs. The firmness gives the biga a nutty taste.īoule: A round loaf of bread (meaning “ball” in French).īulk fermentation: See Primary fermentation.Ĭouche: Heavy linen fabric used to hold formed loaves for proofing. ![]() Biga techniques were developed after the introduction of baker’s yeast as bakers in Italy moved away from the use of sourdough and needed to recover some of the flavor.Ī biga is usually very firm, between 50 and 60% hydration. ![]() Apart from adding to flavor and texture, a biga also helps to preserve bread by making it less perishable. Using a biga adds complexity to the bread’s flavor and is often used in breads which need a light, open texture with holes. Many popular Italian breads, including ciabatta, are made using a biga. which is drier, saltier, sweeter, etc.).īanneton: A woven basket, sometimes lined with linen, used to hold a shaped loaf while it is proofing.īatard: A loaf of bread that has an oval or oblong shape.īenching: Also called resting or intermediate proofing, during which time the gluten relaxes.īiga: A type of pre-ferment used in Italian baking. The baker’s percentage enables the user to more accurately compare recipes (i.e. For example, if a recipe calls for 10 pounds of flour and 5 pounds of water, the corresponding percentages will be 100% and 50%. The “percentage” is in fact a ratio where the mass of the ingredients are expressed in terms of the mass of the flour used (that is, the unit mass). Note that this always adds up to more than 100%. ![]() Example: 1000g flour, 660g water, 20g salt, 10g yeast is expressed in baker’s percentage as 100% flour, 66% water, 2% salt, 1% yeast. A convention for listing the ingredients in a dough in which the quantity of each ingredient is expressed as a percentage of the total amount of flour. The result is development comparable to a dough that has been kneaded for 5 or 10 minutes with less oxidation (which leads to a yellow crumb).īaker’s percentage: Also called formula percentage. Cover the bowl and let the flour hydrate for 20 minutes, then mix in remaining ingredients. Combine the flour and water from your recipe in a bowl and mix until the flour is fully hydrated. Some bread baking definitions to help you on your artisan wayĪutolyse: a technique for improving gluten development without heavy kneading.
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