What The Heck Does That Mean? (Terms)

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!  👩‍🍳