Glossary

Autolyse. A rest after mixing only the flour and water, before the levain and salt go in. It hydrates the flour and makes the dough more extensible.

Baker’s percentage. An ingredient’s weight as a percentage of the total flour weight. See baker’s percentages.

Banneton. A cane or wood-pulp basket that supports the dough during its final proof.

Batard. An oval loaf.

Bench rest. The short rest between pre-shaping and final shaping.

Boule. A round loaf.

Bulk fermentation. The first rise, from mixing to shaping. See reading bulk fermentation.

Coil fold. A gentle fold in which the dough is lifted from the middle so that its ends tuck underneath.

Cold retard. A long final proof in the fridge.

Crumb. The inside of the loaf. “Open” means large, irregular holes; “tight” means small, even ones.

Discard. The portion of starter removed before a feed. It can be used in pancakes, crackers and similar recipes.

Ear. The raised flap of crust along a score.

Hooch. The liquid that collects on a hungry starter.

Hydration. Water as a percentage of flour weight.

Lame. A razor blade on a handle, used for scoring.

Levain. The portion of starter built up for a particular bake. Many bakers use “levain” and “starter” interchangeably.

Oven spring. The rapid rise in the first minutes of baking.

Proof. The final rise, after shaping.

Score. To cut the dough’s surface just before baking, so that it expands where you choose.

Starter. The ongoing culture of wild yeast and bacteria that leavens the bread. See making and keeping a starter.

Stretch and fold. Lifting one side of the dough and folding it over the middle, repeated around the bowl, to build strength.