Recommended for use in yeast-raised bakery foods. It contains a high level of wheat proteins that form the gluten network when flour is hydrated and kneaded.

The deck on which loaves can be baked. It usually refers to deck or hearth ovens. This process can be replicated at home by using a pizza stone or unglazed ceramic tiles.

Made from hard spring wheat with at least 13 percent to 14.5 percent gluten-forming protein. It is best to use this flour with other flours to provide more structure.

The absorption of liquid, primarily water, by the other dough ingredients. Flour must hydrate in order for the gluten to form. The yeast also needs to hydrate to begin the fermentation process. Commercial bread typically has a hydration of 60%, while artisan breads have a higher hydration resulting in a chewier texture and more open crumb. The more hydration the wetter the dough.