To rub fat on the surface of a pan or dish to prevent sticking.

Similar to groats, but cut into small bits rather than large. Usually refers to alkaline-treated corn (hominy), but not exclusively.

Grains that have had their hulls removed. They are sometimes, but not always, crushed into large or small bits, but not into flour. Steel-cut oats, rye chops, cracked wheat, and buckwheat bits are the most common form of groats.

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.

The method of making dough in stages. It usually refers to making a pre-ferment or sponge and building a dough after it has fermented.

This type of yeast is also known as "fast-rising" or "fast-acting" dry yeast. Instant yeast can shorten the rising time in traditional baking by as much as 50%.

To fold, push and turn dough or other mixture to produce a smooth, elastic texture.

French for "blade"; A curved razor blade that is used to score, or slash, bread dough.

Bread dough made without enrichments such as fat and sugar. Examples include French, Italian, and Vienna breads and rolls, and many rye breads. 

A substance that helps make baked products rise. Yeast, baking powder and baking soda are the most common leaveners for baking.

A bread starter consisting of flour, water and wild yeasts. Also a type of bread, pain au levain made from the starter.

To chop or cut into tiny pieces