GLOSSARY

BAKING STONE

Also called a pizza stone, this is a thick piece of stoneware used in the oven to increase the heat and help form a crispy crust on the bottom of a loaf of bread or a pizza.

BANNETON

Also called a proofing basket or cane basket, this is a type of basket used to provide structure for shaped loaves of bread during proving, or proofing. A banneton is normally used for doughs that are too wet or soft to maintain their shape during the rising process.

BIGA

The Italian term for a preferment, which is a portion of salt-free bread dough that is made up to twenty-four hours in advance and then incorporated into the final recipe.

BLOOMER BREAD

Also called London Bloomer Bread, this is a crusty loaf of bread with rounded ends and several parallel diagonal slashes across the top.

BOULE

Comes from the French word for ball and refers to the traditional shape for a loaf of French bread that resembles a squashed ball.

BOWL SCRAPER

A kitchen tool made of flexible plastic that is used to remove the contents of a mixing bowl or jar.

BRAMLEY APPLES

Bramley apples are a traditional British cooking apple. Granny Smith apples are an acceptable substitute to attain similar results.

CASTER SUGAR

A super-fine granulated sugar.

DEMERARA SUGAR

A variety of raw cane sugar that has a large grain, a crunchy texture, and is pale brown in color.

FARMHOUSE LOAF PAN

A rectangular bread pan with rounded corners used to make a flour-topped, softly baked loaf.

FEATHERING

To decorate by feathering is simply to draw, or pipe, lines of icing across an already iced background in a feather or fan design.

KILNER JARS

Kilner jars are glass jars used for preserving and bottling food that were first produced by John Kilner and Co., in Yorkshire, England. The original jars were rubber-sealed, screw-topped jars, but the company now manufactures a variety of sizes and shapes, as well as their famous Clip Top Storage Jars that have a clamp-down lid rather than a screwed-on lid.

LAME

A kitchen tool comprised of a double-sided blade on a long handle that is used to slash, or score, the tops of bread loaves just before the bread is placed in the oven.

LICORICE STICK

The dried root of the Glycyrrhiza glabra plant. It is used in cooking to sweeten candy and beverages and is also recognized for its medicinal benefits.

MADAGASCAR VANILLA

Also called Bourbon vanilla, this is a flavoring derived from orchids that is produced in Madagascar and the neighboring islands in the southwestern Indian Ocean and in Indonesia.

MIXED SPICE

A British spice blend that includes a balance of some or all of the following ground spices: cinnamon, coriander seed, caraway, nutmeg, ginger, cloves, allspice, and mace.

OVEN SPRING

The final burst of rising after the proved dough is placed in the oven, before the crust starts to form.

PALLET KNIFE

Also called an offset spatula, this is a kitchen utensil designed especially for spreading a substance onto a flat surface, such as icing on a bun.

PÂTE FERMENTÉE

A prefermentation method where a portion of fermented dough is reserved and stored for use in a future recipe.

PEEL

A peel, also called a baker’s peel or pizza peel, is a baker’s tool used to slide loaves of bread, pizzas, and other baked goods in and out of the oven. Resembling a shovel, they are generally made of wood, but can also have a carrying surface (the blade of the shovel) made of metal with an attached wood handle.

POOLISH

Like a biga, this is a type of preferment that is prepared separately the day before, but it contains salt and a higher percentage of liquid than a biga and is more like a batter.

POURED FONDANT ICING

A sweet, creamy paste used as an icing or frosting or for making candies. This is not the same as rolled fondant that contains gelatin and is rolled out into sheets used for cake decorating, giving a smooth look.

RETARDING

Retarding dough is the process of placing the dough in the refrigerator for a lengthened fermenting or proofing period.

SAVARIN PAN/BABA PAN

A large ring-shaped cake pan or mold that has a hole in the center. A rum baba pan is a cork-shaped pan with no hole.

SCRAPER

A bench scraper or dough scraper is a rigid kitchen tool used by bakers to manipulate dough or to scrape cutting boards. They are traditionally metal with a wooden handle, but can also be made from plastic.

SICILIAN LEMONS

Sicilian lemons, or Siracusa lemons, are lemons that are grown in Sicily, Italy, and are prized for their abundance of juice and strong essential oils. The most popular variety is called femminello.

SLAP-AND-FOLD METHOD

A method of working with, or kneading, dough, also called the French fold. The steps are as follows:

Mix all the ingredients, ensuring that there are no dry lumps of flour, and flip the dough onto an unfloured surface.

Use both hands to grasp the dough, placing your fingers under the dough and your thumbs above it.

Lift up the dough and flip it over.

Then, grasp the end of the dough and stretch it toward yourself.

Fold the stretched piece of dough over on itself.

Repeat until the desired consistency is achieved.

SPLIT TIN LOAF (BREAD)

This is a British term for a basic white bread dough, or sandwich bread, that is baked in a loaf pan and has a deep slash across the top.

STEAM THE OVEN

The technique of adding steam to your home oven by one of several methods (such as with a pan of water or by spritzing the oven). This method is used to increase dough oven spring and to enhance crust color and crispness.

STRETCH-AND-FOLD METHOD

A method of working with, or kneading, dough. The steps are as follows:

Mix all the ingredients, ensuring that there are no dry lumps of flour. The dough can be worked in its container or on a clean surface.

Pull the dough from one side and stretch it vertically.

Then, fold the stretched piece over the remainder of the dough.

Repeat this routine for each side of the dough, working in a circular manner.

Repeat until the desired consistency is achieved.

Optionally, the dough can be flipped over any time during this process.

STRONG FLOUR

Strong flour, also called bread flour, is flour with a very high gluten-forming protein content (13 to 14 percent).

WINDOWPANE TEST

This is a method for testing if dough is fully kneaded. The steps are as follows:

Take a small piece of dough, roll it into a ball, and let it rest for a minute.

Flatten the dough with your fingers and, grasping it between both your thumbs and first two fingers, gently spread the dough apart.

If the dough is completely kneaded, it should stretch, without tearing or breaking, into a thin membrane that you can see your fingers through.

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