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