Term | Definition |
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Mother Starter | |
Old dough | Dough that is held back from a previous batch and used to add flavor and leavening to a new dough.
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Oven Spring | The increase in volume of bread dough while in the oven, during which the yeast are still active. The greater the oven spring the airier the texture of the finished bread. Ideally, bread dough will rise 10% to 15% during the first 10 minutes of baking. |
Parchment paper | Baking paper that protects pans, reduces cleaning, and has a nonstick quality. It is very useful when making pizza on a pizza stone. |
Pare | To cut off the outside skin, as from an apple or potato
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Pastry blade | |
Pastry scraper | 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.
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Peel | The long-handled wooden or metal shovel used to load dough or pizza onto a hearth or baking stone. |
Polenta | |
Poolish | |
Preferment | 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. |
Proof | The final rise of bread dough after shaping the loaves and before baking. |
Proofing | |
Proofing Yeast | |
Punching down | A short kneading process that deflates the dough so that it can go through another rising cycle. Also sometimes referred to as degassing. |