21 Basic Sourdough Vocabulary Words
1.Autolyse (pronounced auto-lize or sometimes auto-leeze)– A process where flour and water are mixed together and allowed to rest before adding salt and the starter, helping with gluten development and dough hydration.
2. Banneton – A round or oblong basket used for proofing dough, which supports the shape of the dough as it rises and leaves a pattern on the surface.
3. Boule (pronounced bool) – A round-shaped loaf of bread, typically with a rustic, artisanal appearance.
4. Batard – An oval-shaped loaf of bread, usually longer and more slender than a boule, but still rustic and artisanal in appearance.
5.Bulk Fermentation – The first rise after mixing the dough, lasting several hours, and involves occasional folding to develop texture and flavor.
6.Cold Proof – Allowing dough to rise slowly in the fridge for an extended period (usually 8-12 hours), which enhances flavor and texture.
7.Crumb – The interior texture of the bread, including the size of the air holes and the overall softness or chewiness.
8.Crust – The outer, browned part of the baked bread, which develops a deep flavor due to caramelization and Maillard reaction.
9.Dutch Oven – A heavy, lidded pot used for baking sourdough bread that traps steam to create a nice, crispy crust.
10.Fermentation – The process by which yeast and bacteria in the sourdough starter break down sugars in the dough, causing it to rise and develop flavor.
11.Fermentolyse – A process where flour, water and starter are mixed together and allowed to rest before adding salt, helping with gluten development and dough hydration.
12.Gluten – A protein in wheat flour that gives dough elasticity and the ability to trap gas bubbles, helping the dough rise.
13.Hydration – The percentage of water relative to flour in the dough; higher hydration generally leads to a more open crumb (larger holes) and a more difficult dough to handle.
14.Levain – A portion of the sourdough starter mixed with flour and water, used in the dough for baking.
15.Lame – A razor blade or knife used for scoring (cutting) the dough before baking, helping control how the bread expands during baking.
16.Proofing – The final rise of the dough before baking, which can occur at room temperature or in a controlled environment like a proofing box or refrigerator.
17.Shaping – The process of forming dough into its final shape before the second rise and baking, helping maintain structure and desired form.
18.Score – To make shallow cuts in the dough with a lame before baking, controlling how the bread expands during baking and enhancing the final appearance.
19.Sourdough Starter – A fermented mixture of flour and water containing wild yeast and bacteria, used to leaven the bread.
20.Stretch and Fold – A method of dough handling where you stretch the dough and fold it over itself at intervals to help strengthen the gluten and improve the dough’s structure.
21.Steam – Moisture introduced into the oven during the initial stages of baking, helping the bread rise and form a crisp crust.