Bread making

KNOCK BACK

Describes dough that has been pressed, punched, and folded to remove/release carbon monoxide bubbles in the dough that builds up during the rising process.

7 BASIC STEPS TO BREAD MAKING

1. MIXING, 2. KNEADING, 3. RISING/FERMENTATION, 4. KNOCK BACK, 5. SHAPING, 6. RISING/PROOFING, 7. BAKING.

DOUGH HOOK

A hook-shaped beater used on a mixer to knead yeast dough.

GLUTEN

A mixture of two proteins found in some cereal grains, especially wheat grain.

CARBON DIOXIDE

Colourless, ordorless gas. A by-product created when yeast is growing.

SCALING

Dividing dough into equal pieces by cutting and weighing it.

KNEADING

Part of the bread making process that strengthen gluten strands. Take the dough and fold in half, pressing down with the heel of your hands. Turn dough 1/4 turn and repeat until dough is a uniform, smooth and soft mass.

FERMENTATION

Period when yeast feed on starch and sugar, giving off caron dioxide (CO2) and causing the dough to rise.

RETARDING

Refrigerating yeast dough before it rises to slow the growth of the yeast.

YEAST

Small single celled fungus that ferments sugar and other carbohydrates and reproduces by budding. Used for brewing, baking and food supplements.

PROVING

The final rising of dough after shaping but before baking.

OVEN SPRING

The rapid rise of yeast dough at the beginning of the baking process.

EGG WASH

Usually a mixture of egg yolk or milk brushed on bread and rolls before baking.

RISE

When the bread dough expands.