Breads (6-9)

Chemical leavening agents

Chemical leavening agents

They leaven batters and doughs, tenderize baked goods, and contribute to the flavor of quick breads.

sodium bicarbonate

the chemical name for baking soda

Sodium bicarbonate

chemical name for baking soda

Low bench tolerance

When batters made with baking soda are left out too long and lose much of their leavening action.

Baking powder

A mixture of sodium bicarbonate and one or more acids in the form of an acid salt, which releases acid once dissolved in water.

Too much baking powder in product

The products taste soapy or bitter and a yellow color or brown spots

Single-acting baking powder

A type of baking powder that only requires moisture to activate.

Double-acting baking powder

A type of baking powder that requires both moisture and heat to activate.

Baking ammonia

A leavener primarily used for cookies and crackers to add crispness.

The biscuit method

A common mixing method for quick breads where cold solid fats are used to create flakiness.

The muffin method

A common mixing method for quick breads where liquid fat is being used.

The creaming method

A common mixing method for quick breads where soft, but not liquid fats are used.

Crumb

The interior of bread or cake; may be elastic, aerated, fine or coarse grained.

Make-up

The cutting, shaping, and forming of dough products before baking.

Tunneling

Large, tubular holes in muffins and cakes, a defect caused by overmixing.

Streusel

A crumbly mixture of fat, flour, sugar, and sometimes nuts and spices, used to top baked goods.

Griddle cakes

Pancakes, waffles, tortillas, crepes, and blinis

Fermentation

The process by which yeast converts sugar into alcohol and carbon dioxide; it also refers to the time that yeast dough is left to rise.

Windowpane test

A procedure to check that yeast dough has been properly kneaded; a piece of the kneaded dough is pulled to see if it stretches without breaking apart.

Straight dough method

A mixing method for yeast breads where all ingredients are mixed together at once.

Pre fermentation method

A mixing method for yeast breads where a portion of the dough is mixed and allowed to ferment before being added to the rest of the ingredients.

Sponge

A thick flour and water batter, which may or may not contain some yeast, used to improve the flavor and texture of yeast breads.

Bulk fermentation

The rise given to the entire mass of yeast dough before the dough is shaped.

Proofing

The rise given to shaped yeast products just before baking.

No-time dough

Dough formulated with more yeast to speed fermentation.

Dough conditioner

Enzymes, emulsifiers, and yeast foods added to bread dough to improve gluten development or to soften the dough for faster mixing and shorter fermentation times.

Retardation

Chilling a yeasted dough product under refrigeration to slow yeast activity and to extend fermentation or proofing time.

Rounding

The process of shaping dough into smooth, round balls; used to stretch the outside layer of gluten into a smooth coating.

Bench test

Allowing bread dough, usually covered, to ferment in bulk on a worktable for a short time.

Banneton (BAN-tahn)

A traditional willow basket, often lined with canvas, in which yeast bread is placed to rise before baking.

Brotform (BROT-form)

A traditional woven basket in which yeast bread is placed to rise before baking.

Proof box

A heat- and humidity-controlled cabinet in which yeast leavened dough is placed to rise immediately before baking.

Oven spring

The rapid rise of yeast goods when first placed in a hot oven resulting from the temporary increase of yeast activity and the expansion of trapped gases.

Docker

A hand tool designed to pierce holes in the surface of bread, cracker, pastry, and pizza dough before baking to release air bubbles so the product bakes evenly.

Scoring

Cutting the tops of breads to improve appearance and shape.

Lactic and acetic acid

The two acids produced during the fermentation of artisan yeast breads.

Levain

The French term for leavening; it refers to a dough made from a sourdough culture that forms the basis for French-style sourdough bread.

Refresh

To feed a natural starter with more