Baking Terminologies Bread

Hydration the ratio of water to flour by weight in a bread recipe.

Baking terminologies bread. An egg wash is a mixture of egg or just egg yolks that are mixed with water or milk and brushed onto the surface of the dough just before baking. Scoring also creates varieties in forms and appearance. Baked goods that are made with batters. All purpose flour this is a wheat flour that is made from the milling of hard wheat or a mixture of hard and soft wheat.

Light and fluffy typically used to describe the final optimal state of creaming butter and sugar. Active dry yeast yeast that has been dried forming small dehydrated granules. Be sure to use unbleached. Tips for making a batter.

A double sided blade used to slash the tops of bread loaves in artisan baking. Take care not to over mix batters or too much gluten will develop creating a tough baked good. It is prized in the world of bread baking both in terms of shape size and color. This can be achieved with a spoon whisk electric mixer or food processor.

Beat stir together very rapidly in order to incorporate air. Baking terms an online glossary. Blend stir ingredients together until well mixed. It can be bleached or not and is often enriched with iron and the vitamins folic acid riboflavin folic acid niacin.

Alcohol along with carbon dioxide one of the two major by products of yeast fermentation. Common baking techniques and terminology batter. Muffins quick loaf breads cakes cupcakes brownies. The alcohol in bread dissipates in baking.

Proper scoring allows the baker to control exactly where his or her breads will open or bloom. Baking powder a leavening agent that is a base such as baking soda com bined with an acid salt such as sodium aluminum sulfate naal so4 2 and inert ingredients corn starch calcium carbonate that buffer the active ingre dients. The most commonly used leavening agents are either chemical baking soda and baking powder or biological yeast. Commercial typically has a hydration of 60 while artisan breads have a higher hydration resulting in a chewier texture and.

There are different ways to score a loaf of bread to create different types of ears. Baking powder reacts in the presence of moisture and heat to produce carbon dioxide co2. Baking terms defined. Bake cook with dry radiant heat in an oven.

A lame is used to score also called slashing or docking bread just before the bread is placed in the oven. This product was developed in the 1940 s for use by the armed forces.