Sometimes bakers use weird terms. It’s like we’re speaking bakenese.
Here’s a quick list of what these terms mean.
Terms
- Levine: A leavening agent made from a mixture of flour and water and sourdough culture.
- Autolyse: Water and flour mixture
- Banneton: A wicker basket used for proofing dough (Also called a proofing basket)
- Boule: A round loaf
- Batard: A football shaped loaf
- Proofing: the final rise dough undergoes, which takes place after being shaped into a loaf, and before it is baked.
- Bulk Ferment: The first dough rising stage between mixing and dividing or shaping dough
- Formula: A formula is a recipe. We call it a formula because you’re basically doing chemistry.
- Retard: to delay the fermentation process for a period of time. This involves reducing and maintaining the temperature of the dough in a controlled humidity and temperature environment. Usually your refrigerator will do.
Happy Baking! 👩🍳