Baking paper that protects pans, reduces cleaning, and has a nonstick quality. It is very useful when making pizza on a pizza stone.

To cut off the outside skin, as from an apple or potato

Also referred to as a bench blade or bencher, it consists of a flat rectangular stainless steel blade held by a plastic or wooden handle. It is the best tool for dividing bread dough by hand and also for scraping and cleaning work counters.

A flexible plastic tool, sometimes shaped with both a curved end and a flat end . It is used to separate dough from surfaces without tearing the dough, and is sometimes also used to help manipulate dough when hand mixing. Probably one of the most versatile, often used, and least expensive tools in a baker's tool kit.

The long-handled wooden or metal shovel used to load dough or pizza onto a hearth or baking stone.

Coarse cornmeal used both as an ingredient and to dust under hearth breads.

A French-style pre-fermented sponge made with a small amount of commercial yeast. It is usually wet not firm.

A portion of dough that is already populated with yeast (either wild or commercial) and added to freshly-mixed bread dough to accelerate fermentation and improve flavor.

The final rise of bread dough after shaping the loaves and before baking.

The final rise before baking. It also refers to the process of proofing yeast to make sure it is alive and active.

Activating yeast before adding it to the dry ingredients by mixing it with warm water and a pinch of sugar.

A short kneading process that deflates the dough so that it can go through another rising cycle. Also sometimes referred to as degassing.