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A fermentation starter used in bread making, which includes a portion of the dough that is mixed in advance of overall dough preparation.

The final rise of shaped bread dough before baking, which allows fermentation to continue and the dough to become airy.

The act of making shallow cuts on the surface of bread dough before baking to control expansion and prevent cracking.

A two-stage bread making process where a wet mixture of flour, water, and yeast ferments before being added to the remaining dough ingredients.

A resting period for dough after initially mixing flour and water, which aids in gluten development without kneading.

A protein network within flour that provides elasticity and strength to dough and structure to baked bread.

A method for expressing the ratio of ingredients to flour weight in baking, where flour is always set at 100%.

The metabolic process that converts carbohydrates to alcohol or organic acids using microorganisms like yeast or bacteria, resulting in the leavening of dough.

A technique of introducing steam into the oven during the initial phase of baking to keep the crust soft and allow maximum oven spring.

A method to check if the dough has been kneaded sufficiently by stretching it to see if it can hold a thin, translucent membrane without tearing.

The rapid rise of yeast-leavened bread dough during the initial phase of baking due to high heat.

The ratio of water to flour in the dough, which affects dough consistency, fermentation, and final bread texture.

The process of working bread dough to develop gluten strands that give the bread structure and texture.

A basket used to provide structure for shaped bread dough during proofing before baking, typically lined with linen.