Yeast bread vocabulary
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| Benching | Technique used for rounding individudal rolls
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| Compressed yeast | A moist form of yeast that must be dissolved in liquid before using in bread dough
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| Developed dough | dough that has been made smooth by additional mixing after the ingredeints are blended; additional mixing also develops the gluten
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| Docking | The process of making cuts in the top of a bread loaf before baking
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| Dissovle | To mix dry ingredients into a liquid by stiring
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| Dough | A mixture of ingredients which is thick enough to be kneaded or rolled out
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| Dry yeast | A granular form of yeast that may be combined with other dry ingredients for mixing into bread dough
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| Fermentation | The process of raising a dough through the action of yeast
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| Formula | Another term used in bakeries to refer to standardized recipe
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| Gradually | In stages; step by step; little by little
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| Grease | To apply fat or oil to the inside bottom and sides of a baking pan with a brush or pad
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| Humidity | The amount of moisture in the air
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| Knead | To fold and press dough to force out gas
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| Loaf | A shaped or molded mass of bread
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| Makeup | To form or shape, as in molding a roll or loaf of bread
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| Pan-proofing | The final proofing process in which shaped rolls and loaves of bread in baking pans area placed in proof box to rise
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| Preheat | To heat an oven to the correct temperature before putting bread in to bake
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| Proof | To raise a yeast dough by putting it in a warm, moist place
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| Punch | To press raised dough with your fist to force out extra gases trapped during the rising process
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| Rest | To allow dough to set after punching, scaling and rounding for glutem strands to relax for ease in rolling and cutting
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| Rise | To increase in volume and become light and spongy
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| Roll | A small piece of baked yeast raised dough
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| Rounding | The shaping of dough pieces to seal the ends
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| Sheeting | In mixing dough, the point at which the dough pulls into long flat strands
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| Stir | To mix with a circular motion
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| Volume | The size of a product, especially in relation to its weight
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| Wash | To brush a liquid, such as eggs or milk, over the top of a product before it is baked
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Created by:
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