Baking Bread Glossary

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Learn about baking bread

Petra Priest

New Zealand

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Compléter Baking Bread GlossaryVersion en ligne Learn about baking bread par Petra Priest 1 elasticity water decorative sugars network structure airy Forming Proofing elasticity rise shape texture taste dioxide gluten Cutting gas chewiness ingredients carbon Bread Baking Glossary : The process of allowing dough to before baking . This step lets the yeast create , giving the bread its light and texture . Kneading : Working the dough by hand or machine to develop , which provides the and necessary for a good rise . Fermentation : The stage where yeast converts in the dough into gas and flavor compounds , crucial for bread's and . Gluten : A protein formed during kneading , giving bread its structure and . Hydration : The ratio of to flour in the dough , affecting its texture , , and how easily it can be handled . Folding : A gentle technique used to incorporate , redistribute yeast , or strengthen the dough without deflating it . Scoring : the dough surface before baking , allowing it to expand while creating patterns . Shaping : the dough into its final , whether a loaf , bun , or any other style , before proofing and baking .