Bread Key Terms

Important bread key terms for successful bread making

Americans carry fond childhood memories of peanut butter and jelly sandwiches, ballpark hot dogs and savory pepperoni pizzas. These cherished times all have something in common: bread. Bread, in any of its various forms, is a staple in our society's everyday meals.

Bread has a lengthy family tree, its history taking us back to the early inhabitants of earth. Its enduring quality has birthed a large variety of breads available today. Knowing about type of breads and different methods used for baking them is part of the exciting journey of bread making that can be made easier with access to information like the brief list of terms mentioned here.

 

Autolyse

Autolyse is the step in bread making when the dough rests.
Try: The Red Hen Baking explains how to properly complete autolyse. Visit Farmgirl Fare for a definition and benefits of autolyse.

Crumb

The crumb of bread is a term used in reference to the hole pattern inside a loaf of bread. This is different than when people refer to bread crumbs: broken pieces of bread used often used as a thickening agent or for toppings.
Try: The Fresh Loaf defines crumb and other bread making terms in its alphabetical glossary. The Nibble supplies a thorough definition of the term.

Gluten

Gluten is formed when the protein of the wheat is combined with liquid. The gluten helps for the strength and elasticity of the dough which determines the density of the bread.
Try: Visit the Whole Wheat Bread Site for a definition of gluten. Also see gluten in this glossary at Bread-Maker.net.

Laminated dough, lamination

Laminated dough is a basic yeast dough, folded with butter to make a flaky, soft bread. The butter layering process to make the dough is called lamination. This technique and dough are used to make croissants and similar airy breads.
Try: Essential Baking explains lamination and its use in both bread and pastry doughs.

Proofing

Proofing is the fermenting process of the yeast where it expands. Proofing yeast ensures that it is still good to use. Proofing dough allows it to come to a final fully-risen state, ready for baking.
Try: Sarah Phillips defines proofing in a sidebar on the right-hand side of the page. Scroll down to the Ps in this glossary at Yankee Harvest and find a description of the proofing process.

Yeast, leavening agent

Yeast is one of several leavening agent choices to consider when making bread. They type of bread desired will determine the coordinating substance needed to ferment and raise the bread.
Try: The Nordic Recipe Archive goes into length describing yeast and other available leavening agents. Here, you will also learn the difference between fresh yeast and dry yeast.

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