Steps for Success
This is the tool used for measuring out ingredients
Digital Scale
This type of bread is first boiled and then baked
Bagel
This is the term used in yeast breads that refers to the initial flour and water mixture
Sponge
These two ingredients have two of the same functions (flavour and colour)
Sugar and Salt
This method involved adding all ingredients at once
One-Step / Straight Dough
This is the term used to describe the first 5 minutes of baking
Oven Spring
This is the principle protein that is developed through the process of kneading
Gluten
These are the two types of flours used in gluten-free breads
Rice and Soy
These are what carbohydrates are broken down into
Simple Sugars
This is the temperature range at which yeast is activated
100oF to 110oF
This is one of the advantages to the preferment sponge method
Yeast develops in peace or strong alcohol flavour
This is the internal temperature of the bread when it reaches the second stage of baking
145oF
Fermentation ends when the temperature of bread reached this temperature
190oF
These breads have increased amounts of yeast because of the large amounts of sugar
Cake-like Bread
These two grains were first used to make bread
Barley and Millet
This is the ingredient used to give a crust it’s shiny and golden brown colour
Egg
This is how long you should let dough made with the preferment pre-dough method RISE
12 to 24 hours
This is how many times larger bread dough should be after rising
Double
This step allows the gluten in the dough to relax before the dough is formed into a particular shape
Bench Proofing
This is the main acid used in making sourdough bread
Lactic Acid
These are what proteins are broken down into
Amino Acids
This it the temperature at which yeast can become non-existant (it will NOT activate)
40oF
WRITE IT DOWN AND WAGER YOUR POINTS
These are the three preferment mixing methods
Pre-Dough
Sponge
Sour Starters
This is the term used to describe the reactions that happen to the crust during the final stage of baking
Maillard Reaction
WRITE IT DOWN AND WAGER YOUR POINTS
These are the three things a baking pan can be lined with
Parchment Paper
Butter / Oil
Cornmeal / Flour
This is the reason why rye bread has a longer shelf life than bread made with wheat flour
Water Retention
This is what happens to flatbreads when the bottom and top crust setup before the moist dough center
Puffing
This is why it is important to use bread flour and not cake flour
Gluten Content
This is what products labelled “whole grain” really mean
White flour mixed with whole grain
Slashing is used in bread making for these two reasons
Appearance and to Relieve Pressure