Baking Dictionary
Reconstitute
To restore a former condition by adding water; dried, minced vegetables such as onions or leeks should be reconstituted before adding to baked goods.
Rest Time
After kneading, punching or rounding, dough benefits from a brief (10 to 30 minutes) intermission in handling. The dough will be more easily rolled or shaped. Keep dough covered with bowl or plastic food wrap sprayed with pan spray while it rests so “skin” doesn?t form. Yeast dough: called an intermediate proof.
Roll
1. Small dough piece (2 oz. to 3.5 -4.5 oz), smooth and rounded with dough skin side up, pinched seam at bottom.
2. To use a rolling pin to roll out a dough piece from center out forming a flat dough piece of even thickness for cookie cutting, pie crust or other products.
Rounding
Shaping dough so that a smooth surface encases the dough, sealing it as it rests.
Saut?
To cook in a small amount of fat, as you would fresh garlic, onion, leeks, etc. for enhanced flavor prior to adding to a savory dough.
Scald
To bring liquids to a temperature just below boiling so that tiny bubbles form at the edge of the pan or cup to stop enzymatic activity that retards gluten development.
NOTE: Yeast breads: Fluid milk should still be scalded, the “skin” skimmed off and then cooled OR use a “high heat” dry milk for baking yeast breads.
Scale Ingredients
To weigh ingredients rather than measure in cups or spoons for better accuracy and consistent results.
Scaling
Dividing batter or dough by weight for the most accurate portioning into pans or pieces. Equal division of dough or batter between pans is very important for even baking and browning.
Note: Scaling should be done quickly to avoid loss of leavening or over-aging of dough.
Score
To make small shallow cuts on the surface of a food
Season
To add herbs, spices, citrus zest, extracts or other ingredients to food for flavoring
Separate
remove the yolk from the white of the egg
Shaping Or Molding
Follow recipe directions for how to divide and shape dough (sheet dough, sticks, loaves, twist, braid, pretzel, smooth ball etc)
Shred
To rub large food across medium to large grater holes or slits to make small pieces.
Sift
To move flour or sugar through a sieve (sifter) to incorporate air and insure accurate measurement.
Simmer
To cook in liquid that is barely at the boiling point and small bubbles rise below the surface.
Skim
To remove a substance from the surface of a liquid. Ex: “Skim” the milk after scalding.
Slack Dough
Dough that is too fluid due to under development or too much water/too little flour.
Slashing
Also called “docking;” making incisions in the surface of bread or rolls for proper expansion while baking. Done just before baking.
Sour Dough
Bread with a slightly sour tangy flavor created by using sour dough starter (levain)?a batter or dough that has colonies of sour dough yeasts and bacteria (microflora).
Learn more about sourdough @ Red Star Yeast ; Fleischmann’s Yeast ; and King Arthur Flour
Sponge And Dough Method
Two stage yeast bread mixing process.
Step 1 (Sponge/Pre-ferment): Mix 60 to 100% of flour and all of liquid and yeast for 4-6 minutes; let ferment at 75 degrees for 3-6 hours. (Sponge temperature=72-78? F?after fermentation, rises 10? F.)
Step 2: Add remaining ingredients and mix to develop gluten (8 to 12 minutes). Ferment again 0 to 40 minutes at 80-85? F. Punch down the dough and proceed to shape/make up.
Starch
70 to 75% of flour is starch. During milling a small portion are damaged. Quality wheat and short extraction flour contain fine quality starch granules and protein important in mixing, dough conditioning water absorption, fermentation and quality crumb formation.
Steam
To cook in steam, with or without pressure, as with steam bread or Chinese dumplings
Stir
To mix with a circular motion
Straight Dough
All (yeast dough) ingredients are mixed together in the order the formula or recipe directs until a smooth, stretchy dough is formed. Dough should be about 80 to 82 degrees F. when mixed. It is then fermented for 1 to 2 hours at 80 to 85 degrees F., punched and so on. No time Straight Dough: Same method, but oxidizing and reducing agents are added so very little fermentation is needed. In home baking, higher water temperatures (up to 130 degrees F) are used with fast rising yeast to make ?no-time? yeast dough (10 minute rising time).
Strain
To separate solid from liquid (as in clarifying butter)
Top T Thicken
Make a liquid dense by adding an ingredient like cornstarch, egg yolk, tapioca, flour, rice or potato starch or flour; also to bind.
Toss
To mix ingredients lightly by lifting and dropping with a spoon, or spoon and fork.
Underproofed Dough
Young dough; dough not allowed to raise enough before baking
Vent
To leave an opening through which steam can escape in the covering of a food
Water
Very hard water and soft water create problems for baked goods. Tap water of medium hardness and without noticeable chlorination or other off odors is suitable. Bottled water may be used in very hard water regions. (Soft water=15-50 ppm; Medium hard=50-100 ppm; Hard=100-200 ppm: Very hard=over 200 ppm)
Whip
To beat rapidly to add air.
Whisk
To beat ingredients together, using a wire whip or whisk, until well blended.
Yeast
A living, simple plant organism in the fungus family. It exists naturally in air and soil and requires air, moisture and sugar or starch to grow and reproduce. For baking, certain strains are carefully selected, reproduced, processed and sold in dry (8% moisture) granules (active dry, fast rising or instant) or fresh form (cake or compressed). Yeast will grow slowly under refrigeration, does not die if frozen in a dough, but will die in temperatures above 140 degrees F.
* Bakers? yeast is a special strain (different from Brewers? yeast), a leavening agent?it will convert sugars and starches into alcohol and carbon dioxide, thus making a product light.
* 1/4 oz. (7g) active dry yeast = 2 1/4 teaspoons = 2/3 oz. cake yeast
* Active dry yeast should be proofed, or dissolved in water prior to adding to mixture
* Fast acting yeast (professionals use instant) should be mixed directly with flour
* 6.4 oz active dry yeast (A.D.Y.) = 5.3 oz instant (I.D.Y.) = 1 lb. compressed yeast
* Yeast will be used at a range of 1.5% to 4% of the flour weight (Baker?s Percent)
Zest
The fragrant, intensely flavorful thin colorful outer layer of citrus fruit (not the white pith), It is finely peeled with a paring knife, grater or removed with a citrus zester and used as a flavoring in sweet or savory baked goods or as a garnish. It is also excellent mixed with granulated sugar and sprinkled as a topping on baked goods or desserts.
