As I become more dependent on this forum for baking knowledge, I want to be familiar with the common usages of baking terms as used here.
The terms associated with dough development are what I want to be sure that I'm on the same page as you all.
Bench rest, bulk fermentation, first rise and second rise are what I'm trying to get my head around now.
From my culinary school baking crash coarse, I remember bench rest, punching down and final rise.
Is there a list of common terms here for the dough development process?
under the handbook tab above - then go to the glossary
You can also google bread baking terms
Whoa... what an awesome resource!
I just sat down with a hard cider and read the whole thing. You all do a great job with this forum.
While I have your attention; AP vs. bread flour.
I now know that bread flour has a higher protein count and produces more gluten.
Can you please give me some idea when one would choose one over the other?
of bread you are making. Store brand AP 10% is perfect for baguette. My LaFama AP at 11.2% is perfect for just about every other kind of bread up to 50% whole grain and when I make a a high % Whole grain bread I like to use KA bread flour or High Gluten flour. Probably 90% of the bread I make is fine with LaFama AP.
Happy baking