Created by: PedroF
Number of Blossarys: 1
English (EN) A type of preferment made with wild yeast and bacteria used to leaven a bread. Levains (or starters) are usually kept by bakers for long periods (some of them for several decades). They are ...
The process through which wheat grains (or other cereals) are transformed into flour. It uses mechanical forces such as grinding, crushing or cutting to break grain kernels into very small pieces, ...
A machine or mechanical equipment designed to mix the ingredients in a dough. These ingredients would otherwise be mixed by hand, which could take a lot of time to do and would be impractical for ...
An enclosed compartment used to bake bread. Ovens can differ in several different ways. One of them is how the heat is produced in it. Some of them are electrical, others are gas-powered and some ...
A type of preferment used as a leavening agent for bread. This type of preferment specifically is originated in french cuisine. It is characteristic for its higher hydration (usually around 100%). It ...
The final rise of shaped bread dough before baking. It refers to a specific rest period within the more generalized process known as fermentation. Over-proofing occurs when a fermenting dough has ...
The amount of time in which the dough rests in order to accumulate carbon dioxide in the gluten strands and attain more volume. Overproofing occurs when a fermenting dough has rested too long. Its ...
