Created by: PedroF
Number of Blossarys: 1
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An enclosed compartment used to bake bread. Ovens can differ in several different ways. One of them is how the heat is produced in it. Some of them are electrical, others are gas-powered and some ...
A machine or mechanical equipment designed to mix the ingredients in a dough. These ingredients would otherwise be mixed by hand, which could take a lot of time to do and would be impractical for ...
The process through which wheat grains (or other cereals) are transformed into flour. It uses mechanical forces such as grinding, crushing or cutting to break grain kernels into very small pieces, ...
A type of preferment made with wild yeast and bacteria used to leaven a bread. Levains (or starters) are usually kept by bakers for long periods (some of them for several decades). They are ...
One of the fundamental properties of a dough. It refers to the ratio of water to flour used in the recipe. The measurement of that ratio is usually in terms of baker's percentage (which quantifies ...
The network formed by hydrating and mixing the proteins glutenin and gliadin, present in wheat flour. This network is responsible for trapping gases released by the yeast during fermentation and, in ...
A technique used to strengthen a bread's dough during the bulk fermentation. It consists of periodically manipulating the dough in such a way that it's gluten structure becomes more extensible and ...
