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A type of pre-ferment that is a mixture of water, flour, and wild yeast used to leaven bread.

A tool with a sharp blade used for scoring bread dough to help control expansion and improve the crust.

A bell-shaped cover used to create steam around the bread during the initial baking, mimicking professional ovens.

The soft interior texture of bread, characterized by the air pockets formed during fermentation and baking.

A heavy cooking pot with a tight-fitting lid, used to mimic a steam oven environment and create a crispy bread crust.

Naturally occurring yeast that is used to ferment bread, contributing to the bread's flavor and texture.

The final rise of the shaped bread dough before baking, which affects the texture and flavor of the bread.

A round loaf of bread with a crisp crust, often made with artisanal methods.

The metabolic process where yeast converts sugars into alcohol and carbon dioxide, causing the bread to rise.

A gentle mixture of flour and water left to rest; enhances gluten development and final bread texture.

A basket used to provide structure for shaped loaves of bread during proofing.

The ratio of water to flour by weight in bread dough, influencing dough consistency and the final bread texture.

The process by which proteins in flour form a network that traps air and provides structure to the bread.

An oval-shaped loaf that is essentially a shorter and plumper baguette, with a tender crumb and thicker crust.

The process of making shallow cuts on the surface of bread dough before baking to control the direction in which the bread expands.

A highly hydrated pre-ferment used in baking that contributes to a light crumb and robust flavor in the bread.

The rapid rise of dough during the first few minutes of baking, due to steam and expanding gases.

The process of slowing down the fermentation of bread dough by chilling, enhancing flavor complexity.

An Italian pre-ferment that is thicker than a poolish, contributing to the bread's texture and flavor development.