| Term |
|
| Active Dry Yeast |
Yeast that has been dried to contain
8% moisture. Low moisture allows this yeast to have a longer shelf-life
and more consistent performance than cake yeast. Can be kept about
six weeks in a tightly closed container in the refrigerator or six
months in a freezer. |
| All-purpose Bleached Flour | White flour milled from the endosperm
of the wheat berry, with both the bran and germ removed, and then
chemically whitened with either chlorine gas or benzoyl peroxide.
Usually does not have enough protein to makes the gluten needed to
get the dough to stretch or kneed in a bread machine, causing undersized
loaves. |
| Banneton |
The banneton is a shallow bowl used
to proof breads. It gives the bread its final form and often decorates
the bread with coil, or spiral, designs.To use, the banneton is sprayed
with a grease dust and lightly floured. The bread dough is then placed
into the banneton for its final rising. After the rise, the dough
is turned out onto a prepared baking sheet or stone and baked.
Also Known As: brotform, brotformen |
| Bread Flour | flour milled from hard wheat with a high amount
of protein, which makes for larger loaves. |
| Bread Machine Yeast |
Fast acting yeast with ascorbic acid
added to help the dough stretch more easily. This yeast also works
well in the one-hour cycle. |
| Brewer’s Yeast |
A nutritional food produced as a byproduct
of the brewing industry. After 5-10 beer fermentations, the yeast
is not longer considered acceptable for making beer. The yeast is
then dried and processed to make its enzymes inactive. Brewers yeast
is eaten for its high amounts of B-vitamins and protein as a nutritional
supplement. It is not to be used for making bread. |
| Brown Rice Flour |
Flour milled from the whole rice kernel,
as whole-wheat flour is milled from the whole-wheat berry. |
| Buckwheat |
A seed that is a member of the rhubarb
family often used for making pancakes.
|
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| Brotform or Brotformen |
See banneton. |
| Cake and Pastry Flour |
Made from soft wheat, cake and pastry
flour has very low protein ideal for making flaky pastries and light
as air cakes. Do not use it for making bread as it has too little
gluten. |
| Caraway Seeds |
Caraway is a biennial herb. The aromatic
seeds are used to flavor a variety of dishes while the feathery leaves
are sometimes added to soups and stews for a gentler flavor. In bread
baking, caraway is mainly used to flavor rye and black breads. |
| Compressed Yeast (Cake Yeast) |
Fresh yeast that had not been dried
and contains 70% moisture. To use cake yeast with your bread machine,
crumple the appropriate amount on top of the flour as you would regular
dry yeast. Three packages of active dry yeast weighing ¼ ounce
each equals 2 ounces of cake yeast.
|
| Endosperm |
The substance of the wheat seed that
nourishes the embryo and contains primarily protein and starch. When
mixed with a liquid it is called gluten. |
| Extra Strong Flour |
|
| Fast Rising Yeast |
Yeast which cuts the rising time for
dough. When using a one-hour cycle this yeast is a must. |
| Gluten |
The mixture of the endosperm protein
with a liquid that makes dough elastic and pliable when kneaded. Gluten
also allows carbon dioxide bubbles (created by fermenting yeast) to
develop pockets in the dough allowing it to rise. Gluten is why almost
all breads are made with wheat flour, although others can be added
to allow for more flavor and texture. |
| Gluten free flour |
An all-purpose flour without any gluten,
derived from plants other than rye, wheat, oats, and barely. Made
from a blend of rice flour, potato flour, buckwheat and maize flour.
Doves Farm Gluten Free Flour is available in Waitrose and is approved
by the Coeliac Society. |
| Italian flour |
Also known as 00 or dopio zero flour,
this flour is traditionally used for making pasta and is made from
coarsely ground durum wheat. Italian flour is mixed with water to
make tough pasta dough that holds its shape during cooking and will
not disintegrate into a starchy paste. In Italy pasta flour is commonly
known as semolina. |
| Knock Back |
|
| Leavening Agent |
A substance that puts air into a mixture,
increasing its volume. |
| Malted brown bread flour |
This blend of brown flour and malted
wheat flakes has a distinctive and unique nutty flavour. |
| Oatmeal |
Grain used as an add-on to breads due
to its inability to become elastic when kneaded. When 1 to 2 tablespoons
of dry oatmeal is added to whole-wheat dough it will make the bread
sweeter and richer. Cooked oatmeal can be added to make the bread
higher and lighter. When a bread recipe calls for oats they may be
instant or rolled and are dry unless otherwise noted.
|
| Potato Starch/ Potato Starch Flour |
Flour made from potato starch.
Not to be confused with potato flour that is primarily a thickening
agent.
|
| Proving or Proofing |
In bread baking terms, proofing means to allow
the bread dough to rise. Often, in basic yeast bread recipes, the
dough will be proofed two times. The first proofing will be in a covered
bowl. The second and final proofing will be in a bread pan. Each time
the bread is allowed to rise. |
| Retarding | Retarding is a second, slower rising of your bread
dough. It is done by placing the dough in the refrigerator which causes
a slower fermentation, or rise, of the dough. Retarding bread dough
is often done overnight when the dough is placed in the refrigerator
so that it can be freshly baked in the morning. It is also done to
increase the flavor of the bread and to give the crust a darker color
when baked. |
| Rice Flour | Flour made from the inner part of the rice kernel
(e.g. excluding the rice bran). Not to be confused with sweet rice
flour, which is primarily a thickening agent. |
| Rye Flour |
A grain grown primarily in northern
Europe for use in dark breads. As it does not make gluten easily it
is used in conjunction with wheat. However, although the gluten content
is low, rye ferments easily increasing yeast activity and enhancing
texture. The most common grade of rye found in supermarkets is medium.
Pumpernickel rye is ground from the whole kernel of the rye grain,
which makes a loaf made from it much shorter and denser than that
made from medium rye. |
| Self-rising Flour | Flour
milled from soft wheat that has baking soda or salt added to it.
Does not withstand the rigorous mixing or kneading of a bread machine
and if used the bread will not rise well. |
| Semolina Flour |
Flour made from durum wheat and primarily
used in making pasta and noodles. Due to its low protein content it
should be used in combination with bread flour. Adds a golden brown
color and slightly nutty flavor to loaves. |
| Soy Flour |
Nutritious, heavy flour that is used
in small amount in gluten free bread. |
| Spelt |
A biblical grain that are the ancestor
to modern hybrid wheats. It has a high gluten content making it well
suited for yeast bread. Can be used as a substitute for whole-wheat
flour in any bread recipe.
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|
| Strong Flour |
|
| Strong wholemeal plain flour |
Made using the whole wheat grain, including
bran and the wheat germ, strong wholemeal plain flour is a light brown,
coarse flour. Strong flour has a higher proportion of a type of protein,
which forms gluten when mixed with water, gluten gives bread its characteristic
texture. |
| Superfine plain flour |
White plain flour is the most commonly
use type of flour. It contains about 70% of the wheat grain and when
it is milled the bran and wheat germ from the grain is removed and
all that remains is the white starchy part of the grain. |
| Strong white plain flour |
Strong white plain flour is processed
to remove all the bran and wheat germ from the wheat grain and all
that remains is the white starchy part of the grain. It has a higher
proportion of a type of protein than white plain four. This protein
forms gluten when mixed with water, gluten gives bread its characteristic
texture. |
| Superfine self raising flour |
Self raising flour is plain flour with
raising agents added. The raising agent in the flour reacts during
cooking to produce carbon dioxide and the mixture expands to give
a light and airy texture. Because the raising agents are blended with
it during manufacture, self raising flour is more convenient to use
than plain flour with separate raising agents. |
| Wholemeal plain flour |
Also referred to as 100% extraction
flour, because it contains 100% of the wheat grain, including the
bran and germ. It has a higher fibre content than plain flour. |
| Tapioca Flour |
Extremely fine flour that comes from
the rood of the cassava plant. Often used in combination with rice
flours and/or potato flours.
|
| Wholemeal self raising flour |
Wholemeal self raising flour is plain
flour with raising agents added. The raising agent in the flour reacts
during cooking to produce carbon dioxide and the mixture expands to
give a light and airy texture. Because the raising agents are blended
with it during manufacture, wholemeal self raising flour is more convenient
to use than wholemeal flour with separate raising agents. |
| Vital Wheat Gluten |
This is a white flour made from hard
wheat in which all the starch is removed leaving only protein. When
added to whole-wheat flour the dough becomes more elastic and expands
easier, contributing to better texture and larger volume (use 1 teaspoon
for each cup whole wheat flour). Not to be confused with gluten flour,
which is 50/50 gluten and starch.
|
| Very strong Canadian wholemeal flour |
Made using whole wheat grain from Canada,
including bran and the wheat germ, strong wholemeal flour is a light
brown, coarse flour. Strong flour has a higher proportion of a type
of protein, which forms gluten when mixed with water, gluten gives
bread its characteristic texture. |
| Wheat Berry |
The whole, unprocessed kernel of wheat
which has three parts: bran, germ and endosperm.
|
| Wheat Bran or Bran |
The protective outer coating or skin
of the wheat kernel. It is an insoluble fiber, which means it does
not dissolve in liquid. It is not present in white flour but can be
added in small quantities (1-2 tablespoons) to bread dough to add
fiber to the diet. It should be stored in a refrigerator after opening.
|
| Wheat Germ |
The embryo or sprouting section of
the wheat seed. Contains the majority of the grain’s vitamins
but is removed when white flour is milled. When added to bread it
provides fiber and has a slightly nutty flavor. After opening it should
be refrigerated.
|
| White Whole-wheat Flour |
Milled from a variety of hard winter-white
wheat. It has the same nutrient value as whole-wheat flour but is
milder, sweeter and lighter in color than flour from hard red wheat.
|
| Whole-wheat Flour |
Flour milled from the entire wheat
berry. Often breads made from whole wheat flour are harder and denser
than those made of white flour, either because they do not have a
high enough protein content to make gluten or the bran and germ make
it more difficult for elasticity in the bread to develop. To counteract
this most wheat bread recipes use a combination of white and wheat
flours. Whole-wheat flour specifically for bread making is available
at specialty stores and mail order catalogs.
|
| Xanthan Gum |
A structure builder or binding agent
which works to hold moisture and support the structure of bread when
using alternative flours which do not have a gluten content.
|
| Yeast |
A tiny, one celled plant, which is
about the size of a human red blood cell used as a leavening agent.
When combined with heat and sugar it breaks down into carbon dioxide
gas. In bread dough this process causes the dough to rise because
it is forming bubbles within the gluten. The process of yeast breaking
down and producing CO2 is called fermentation. |
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|
| Yeast |
This is a fungus that feeds on sugar
and is used to make bread rise. Active yeast for bread baking is commonly
bought in dry powder form. |
