Breadmaking Terms
Ever come across a recipe term in the breadmaking world that leaves you scratching your head? We'll break down common Breadmaking Terms for beginner bakers, transforming you from a knead-to-know novice to a confident bread whisperer.
Get ready to conquer breadmaking terms like:
- Autolyse: The resting period for flour and water at the beginning, jumpstarting gluten development.
- Bulk Fermentation: The first rise of your dough, where it gets nice and bubbly!
- Banneton: A beautiful basket for proofing your dough, giving it lovely shape and texture.
- Gluten: The elastic network in dough, responsible for that satisfying bread structure.
- Levain/Sourdough Starter: A bubbly culture of wild yeasts and bacteria that gives sourdough bread its unique tang.
- Proofing: The final rise of your shaped dough, where it puffs up before baking.
No need to scratch you head anymore! We'll have you whipping up bakery-worthy loaves in no time. Let's get baking!