| Word |
Definition |
| Bloom |
Many breads are scored before baking. When they are put in the oven
they undergo oven spring, which opens up the scores. This opening up of the scores
is referred to as "bloom".
|
| Chef |
A bit of leaven starter used from bake to bake (mostly in sourdough bread).
Bakers often pride themselves on using chef that goes back many years (although of course
it is diluted every time it is used).
|
| Crumb |
The inside, soft part of the bread.
|
| Oven spring |
When a bread is put in the oven, the sudden temperature normally
makes the risen dough expand suddenly. This last rise is called "oven spring".
|
| Proof |
The step in the production of bread during which the dough
is allowed to rise.
|
| Scoring |
The shallow cuts made by the baker at the surface of a bread before
putting it in the oven. As the dough expands, these scores bloom and form an
esthetically pleasing, uneven surface. This is also called slashing or docking.
|
| Webbing |
The texture of the crumb of country breads, with many holes of uneven sizes.
The bigger the holes (within reason), the better.
|
