Yeast

Process of removing a portion of the dough - added to next day's bread products.

• Let down
• Punch down
• Preferment
• Shape

Edges of the dough meet.

• Seams
• Dock
• Oven spring
• Punch

Time when rounded portions of dough are placed in bench boxes or left covered.

• Let down
• Bench rest
• Punch
• Shape

Substances that are added to hard lean dough to strengthen the gluten - gives products their dense structure

• Soft Medium dough
• Peel
• Gipfels
• Chemical dough conditioner

Dough made of many thin, alternating layers of fat and dough.

• Sweet rich dough
• Rolled in fat yeast dough
• Danish pastry dough
• Hard lean dough

Mixture of flour, yeast, sugar, and a warm liquid that begins the leavening action.

• Starter
• Leavens
• Crust
• Peel

Dough that is sweeter and richer than croissant dough.

• Sweet rich dough
• Hard lean dough
• Danish pastry dough
• Soft medium dough

Dough that produces items with a soft crumb and crust.

• Soft medium dough
• Sweet rich dough
• Danish pastry dough
• Gipfels

Causes dough to rise - process called fermentation.

• Peel
• Starter
• Leavens
• Crust

Half circles made by Swiss and German bakers in croissant dough.

• Peel
• Crust
• Gipfels
• Starter