A long, thin, cylindrical hearth bread, usually "French bread" (or pain ordinaire). Other breads (such as Italian breads) can also be shaped this way.

To cook food in an oven with dry heat.

Yeast used to leaven baked goods, derived from the species Saccharomyces cerevisiae.

A roundish basket, usually made of wood or wicker, used for raising bread dough to give it a distinctive shape and keep the dough from spreading while the dough is proofing. Sometimes lined with canvas.

A short, longish-shaped loaf. It can be made from various types of dough.

A mixture of flour, liquid, and other ingredients that is thin enough to pour.

To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This may be done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer, or food processor.

The process of resting fermented dough just before shaping so that the gluten relaxes, making it easier to form.

An Italian-style pre-ferment that is usually made with commercial yeast. It is added to the dough to improve flavor and leavening.

To partially cook food by plunging it into boiling water for a brief period, then into cold water to stop the cooking process.

The external aspect of a loaf, including crust color and flowering at the cut points.

French for "ball"; a round loaf. Round loaves that are often raised in round bannetons but sometimes freestanding.

The exterior of the wheat berry or other grain.

Unbleached white flour with a gluten-forming protein content of 11.5 to 13 percent. It is recommended for use in yeast-raised products, and is the best choice when using a bread machine. It is very good for hearth breads and rolls because it provides structure and tenderness at the same time.

Instant dry yeast designed for easy dispersion and tolerance of the handling in bread machines.