Yeast that has been dried, forming small dehydrated granules.

Along with carbon dioxide, one of the two major by-products of yeast fermentation. The alcohol in bread dissipates in baking

A blend of hard and soft wheat and contains lower amounts of the proteins that form gluten. Has 9 to 11 percent gluten proteins, making it useful for quick breads, pancakes, muffins, and many other baked goods. Be sure to use unbleached. Yeast-leavened breads made with All-Purpose flour tend to be smaller and more compact.

Refers to the overall quality of the loaf, including the crust, aroma and the flavor.

A process in which flour and water are mixed and allowed to rest for a period of time, which results in better gluten formation and more structure in the final bread.When you let the dough rest during the kneading process, you use less flour overall.

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.