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  • Home
  • Services
    • Wedding Catering
    • Corporate Event Catering
    • Breakfast Catering
  • Mexican and Tex-Mex
    • Loaded Nachos
    • The Staples of Mexican Food
    • Cheese Enchilada
    • Turkey Empanadas
    • Empanadas with Cheese and Spinach
    • Breakfast Quesadilla
    • The Art of the Tortilla
    • Cuban Mojo Chicken
    • Shredded Chicken Tacos
  • Cocktails and Drinks
    • The Punch Bowl
    • How Much Alcohol You'll Need For Your Party
    • Port Wine
    • Bloody Mary and Spicy Pepper Margarita
    • Blood Orange Margarita (with Habanero)
    • Eggnog Cocktails
    • Strawberry Mojito and Strawberry Daiquiri
    • Airplane Daiquiri
    • French and German Wines
    • Mango Mai Tai
    • Mexican Coffee
  • Desserts and Sweets
    • Layer Cakes
    • Chocolate Nut Gateau
    • Lemon Meringue Cheesecake
    • Molten Chocolate Cake
    • Chocolate Pudding Squares
    • Peanut Butter Pie
    • Tips for Buttercream Frosting
    • How to Bake Macarons
    • Chocolate Fudge
    • Making Chocolate Pie
    • Red Velvet Bundt Cake
    • Types of Pies
    • Red Velvet Cheesecake and Pumpkin Cheesecake
    • Oreo Cheesecake
    • Pumpkin Crumble Pie
    • How to Make Cinnamon Rolls
    • Dessert Flavors
    • Cappuccino Brownies
    • Meringue Cookies
    • Baking Cheesecake
    • Skillet Super Cookie
    • Turtle Cheesecake
    • How to Bake Chocolate Cake
    • Tips For Baking Cookies
    • No-Egg Cookie Dough
    • How To Bake Cupcakes
    • Pineapple Coconut Chess Pie
    • Homemade Snickers Bar
    • Apple Empanadas
    • Nutella Cheesecake
  • Burgers
    • Black Bean Burger
    • Barbecue Ranch Burger
    • Bacon Burger
    • Blue Cheese Burgers
    • Sloppy Joes
    • Swiss Onion and Mushroom Burger
  • Meat and Fish
    • Beef Pot Roast
    • Benefits of Slow Cooking
    • Chicken Liver Mousse
    • Poached Chicken à la Crème
    • Beef Tenderloin and Squash Soup
    • How to Butter Baste Meat
    • Herb Roasted Chicken
    • Making Chicken with Orange Liqueur
    • How to Cook Chicken
    • How to Cook Salmon
    • Paleo Salmon Cakes
    • Chicken Meatballs
    • Spiced Beef
    • Thanksgiving with Whoopi Goldberg
    • 11 Ways to Cook
    • What is Slow Food?
    • Basics of Soup
  • Bread and Starches
    • Pasta with Cajun Chicken
    • Bread-Making Terminology
    • How to Cook Pasta
    • How to Cook Grits
    • Baking Bread
    • Cheesy Chicken Pasta Casserole
  • Eggs and Cheese
    • Poutine
    • Blue Cheese Spaghetti Sauce
    • Soufflé
    • How to Make the Croque Monsieur
    • Baked Mac and Cheese
    • Avocado Grilled Cheese
    • Big Grilled Cheese
    • Deviled Eggs Recipe
    • Ham and Cheese Omelet
    • How to Scramble Eggs
    • How to Cook Eggs
    • Fondue Ideas
  • Asian
    • The Tradition of Bibimbap
    • Chicken Satay
    • Sweet Coconut Balls
    • Making Dumplings
    • Fried Wontons
    • Chicken Kababs
    • Chicken Triangle Appetizers
    • Flavored Yogurts
    • Spiced Roast Lamb
    • Shrimp Dumplings
  • African
    • Moroccan Chicken Bastilla
    • Kefta Briouat
  • Middle Eastern Dishes
    • Chicken Shawarma
    • Turkish Cigarette Pastries
    • How to Make Falafel
    • Turkish Coffee
  • Entertaining and Catering
    • Catering Venues
    • How to Be a Host
    • Easy Entertaining Ideas
    • Summer Party Ideas
    • French Service
    • Catering a Buffet
    • The Catering Customer's Needs
    • Ambience in Entertaining
    • Flowers for Table Decoration
    • Ideas for Serving Appetizers
    • Spring Lunch
  • About Us
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Bread-Making Terminology

It is hard to do better than the French when it comes to bread. With that in mind, we found this great book about delicious bread and bread baking. The book is called "The Fundamental Techniques of Classic Bread Baking," by The French Culinary Institute. Here is an excerpt from the book about bread-making terms:

Bread-Making Terms and Techniques

It is essential that the novice baker learn the following techniques and terms, as they will be used over and over throughout this book, as well as in any professional bakery.

Amylase: A natural enzyme that speeds the transformation of starch into sugar; used in some French bakeries in a product called levit as a food for yeast.

Ash content: The mineral content of any flour, usually around .5 to .6 percent. The higher the ash content, the grayer the crumb will be.
Sliced french bread next to butter knife and decorative grain.
Aspect: The final, overall look, texture, aroma, and crumb of a baked loaf of bread.

Autolyse: This is the resting period after the first stage of mixing flour and water together at low speed. The dough is allowed to rest for a designated period of time, usually no more than 30 minutes. This allows the flour to hydrate to its maximum, the gluten to develop, and the enzymes to organize the gluten structure as the dough rests. No other ingredients are added during this preliminary stage; yeast would acidify the dough and salt would tighten it. Although it is an additional step in the process, it reduces mixing times, improves the handling ability of the dough, and boosts the quality of the finished product by reducing oxidation of the carotenoid pigments in the flour.
 
Bench rest: The period, usually from 5 to 20 minutes, whereby scaled, shaped pieces of dough are set aside to rest and allow the gluten to relax before further shaping is attempted. Because the relaxed gluten is not resistant, benching allows smaller pieces to be stretched and formed into more defined finished shapes.
 
Biga: A pre-ferment used in making Italian breads. With a hydration of 50 to 100 percent, a biga is usually denser than a French poolish or a sourdough. It creates a bread that has an open crumb with a slightly nutty flavor.
 
Bloom: This describes the overall external look of a baked loaf of bread, including its color and the completion of properly opened slashes or cuts.
 
Boulanger: French for baker of bread, it also means to shape dough into a boule or round loaf. This is the word from which the French word for bakery, boulangerie, was derived.
 
Boulangerie: French for bakery or bake shop.
Build: To create a levain large enough to be used in the final dough; synonymous with the term elaborate.
 
Chef: Another term used to describe a wild yeast starter. It is also known as the mother culture or simply as "mother."
 
Couche: A sheet of natural, untreated fabric, often linen, used to hold and separate loaves while they are rising. A piece of clean white cotton duck or a plain white linen kitchen towel can also be used for this purpose.
 
Coups de lame (knife cuts): Incisions made on the surface of the bread dough just before it is placed in the oven.
 
Crumb: The interior texture of a baked bread, which includes its hole structure, the gelatinization of the starch, and the flavor.
 
Desired dough temperature: Since yeast activity is affected by even the smallest change in temperature, when dough does not ferment at the proper rate, both the final product and the production schedule will be adversely impacted.

- from "The Fundamental Techniques of Classic Bread Baking," by The French Culinary Institute

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