To seal the edges of two layers of dough with the tines of a fork or your fingertips.

The interior of the loaf and is defined by the pattern and size of holes inside of a loaf. Artisan breads made with high hydration dough typically have an open and irregular crumb.

To cut into 1/4-inch cubes

To distribute solid fat throughout the dry ingredients using a pastry blender, fork, or two knives in a scissors motion.

A measurement less than 1/8 teaspoon.

The shelf of an oven. It is also another name for a stone or brick shelf oven.

The expulsion of carbon dioxide from fermenting dough during the dividing or shaping stages by punching or a punch down. Following, any pockets of gas remaining from the first fermentation work in larger holes in the final rise.

A product containing active diastase, a family of amylase enzymes. Such as an enzyme-active malt powder derived from barley or wheat.

To cut food into 1/8-inch cubes

Adding all the ingredients in one step and then mixing the dough until ready. It is also referred to as the straight dough method.

Any tool used to cut, score, or degas a shaped dough. Can be a knife or a roller with spikes.

To distribute small amounts of margarine or butter evenly over the surface of pie filling or dough.

To drip a glaze or icing over food from the tines of a fork or the end of a spoon.

To sprinkle lightly with sugar, flour, or cocoa.

The ability of a dough to stretch and be molded into shapes.