Sourdough Baking Terminology
Sourdough Baking Terminology
Crust, crumb, windowpane, lame, proofing, levain???
What do these have to do with anything, especially sourdough baking?
Well they are a small example of the terminology you will learn along the way.
Like any new skill, it can be overwhelming to learn all that is needed for sourdough. Between learning the hands on part, the science part, the art part, and then the terminology it can be down right exhausting.
But also, like any new skill, it gets easier once you get a few basics down. The most basic of basics would be terminology. How can you learn about something if you don’t understand what you are reading or hearing??
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You can’t. But I’m here to help!
I’ve compiled a list of common sourdough baking terminology to be reference point.
I hope it helps and you use it as often as you need it!
Autolyse- is the gentle mixing of flour and water followed by a rest period before adding the rest of the ingredients. Some recipes call for the autolyse to include the preferment and others do not. Typically the autolyse is 30-60 minutes long. This is a really fun experiment showing the different methods of autolyse and the resulting breads, it also explains the science and history behind the autolyse!
Bakers Percentage– bakers math is the equation used to scale up or down a recipe. It is utilized in percentages to keep ingredients in the same ratios no matter the size of the dough. The amount of flour is always expressed as 100% and the rest of the formula can be divided or multiplied from there. This is a really good post explaining how to use it.
Bannetons or Brotforms– the basket in which the shaped dough rests for its final proof. They are typically made of a wicker material. This is an example.
Batard– the oblong shaped loaves. Closer in shape to sandwich loaves than the boule.
Boule– the classic round shape of artisan bread.
Bulk Fermentation- the first rise of the dough where most of the fermentation action happens.
Crumb– the interior of the finished bread loaf, often characterized by holes and softness.
Crust– the exterior of the finished bread loaf.
Ears– no, the bread doesn’t grow ears for hearing while it bakes, however ears on a loaf are a very coveted thing in baking. The ears are an overhang of crust that creates those beautiful, rustic ridges on the top of a loaf.
Hydration– this is the percentage of water that is in the final dough. This is a large part of what makes large airy holes or small closed holes. Typically higher hydration equals larger holes and softer crumb-but careful not to over hydrate! You’ll end up with a flat disk.
Lame– pronounced “La-hm”, is a sharp, thin razor on a handle for scoring the bread. It is imperative for making accurate and clean cuts.
Levain, Starter, Poolish, Biga, or Mother– these are all names for the preferment that goes into the dough. Some will call the fresh mother starter differently than a levain mixed up as a preferment with the said mother starter but all of these have one thing in common-they are prefermented flour, water and yeast that help jump start your bread.
Peel– the tool used to transfer dough to a hearthstone in the oven. It is a flat wide board or metal surface with a handle. I.e pizza peel.
Proof, Proofing, or Proving– typically refers to the final rise of a shaped loaf, although occasionally people may refer to the first rise as proofing as well.
Scoring, Docking, or Slashing– these all mean to cut the bread dough just before baking to allow steam to escape in a more predictable manner and place. This is all where and how you’ll get “ears” and pretty designs.
Stretch and Fold– a method of developing gluten. Often done in the proofing container, stretching the dough up and over onto itself. This video shows how.
Windowpane– the development of gluten to “windowpane” is important for crumb structure and texture. Windowpane is characterized by being able to see light through a small portion of stretched dough. This is a short helpful article with pictures showing the different stages of window pane.
I’m sure there is more that I am forgetting and I’m sure there is more for me to learn still. I find the more I think I know, the more I realize how little I know!
