TERMINOLOGY TO KNOW
Punching does this to bread dough
release the gasses.
THIS IS THE FIRST STEP IN YEAST DOUGH PRODUCTION
SCALING
THE BIG NAME FOR THIS INGREDIENT ISN'T REALLY THAT BIG... BUT YOU CAN DO ALOT WITH IT WHEN IT COMES TO BAKING AP F.
ALL PURPOSE FLOUR
if you are going to measure ingredients before you bake ANYTHING, it is called what?
SCALING
THIS STEP COMES AFTER SCALING AND JUST BEFORE KNEADING
MIXING
These little tiny living organisms are what make our dough rise to the top!
YEAST!
IF YOU MAKE SMALL HOLES OR CUTS INTO THE DOUGH, BEFORE YOU BAKE IT SO THAT IT DOES NOT BAKE UP TOO PUFFY IT IS CALLED WHAT?
THIS STEP INVOLVES FOLDING, PRESSING AND PUSHING ON THE DOUGH TO HELP DEVELOP IT'S GLUTEN STRUCTURE
KNEADING
IF you add this ingredient to yeast it can inhibit or stop it from working... what is it.
SALT!
WHEN THE DOUGH HAS BEEN COVERED AND HELD AT ABOUT 100 Degrees AND IT HAS DOUBLED IN SIZE, THIS IS THE TERMINOLOGY WORD TO DESCRIBE IT.
PROOFING
SOME PEOPLE CALL THIS PROOFING BUT... because it is the 4th step AND it is where the yeast develop a lot of it's flavor by producing a lot of C02..... it has a totally different name... Think smelly Lol
FERMENTATION/ BULK FERMENTATION
NO MATTER WHAT... THESE 4 INGREDIENTS ARE WHAT MAKE UP Almost ALL Artisan doughs
FLOUR, YEAST, WATER, & SALT.
I'M not taking about a shower when I say this... to gently pour over an egg mixture, milk or even water on your dough, THIS terminology word explains it all
WASH or to Wash the dough
This step is what it's all about... it happens after the WASH and before COOLING.... oh and it tasted really good! What is it?
BAKING
If you wanted to make a batch of dinner rolls, and you have followed the recipe closely.... what must you not do, when applying the wash to your perfectly proofed dinner rolls?
PRESS DOWN TOO HARD WITH THE PASTRY BRUSH, MOVE TOO FAST, DO ANYTHING THAT WILL DEFLATE THE DOUGH ///
Any answer that is remotely close to the correct one. Chef LAWYER WILL DETERMINE if it is an acceptable answer or not.