FAQ

A resting period where flour and water are mixed and left to hydrate, improving gluten development and dough extensibility.

A type of dry yeast that needs to be dissolved in warm water before being added to dough.

A short resting period after pre-shaping the dough, allowing gluten to relax before final shaping.

A round loaf of bread, shaped like a ball.

An Italian pre-ferment used to enhance flavor and texture in bread.

An oval-shaped loaf of bread, typically longer than a boule.

A tool used for scoring dough before baking, helping to control its expansion in the oven.

A basket used to proof dough and create a structured crust pattern.

A durable and heat-retentive pan ideal for baking bread, known for creating a perfect crust. Cast iron bread pans, especially those with lids, can replicate the environment of a professional steam oven, making them excellent for sourdough baking. These pans are sometimes referred to as ovenable pans or Dutch pans and are perfect for proofing bread in the oven. For the best results, try the Skitchen Sourdough Baking Pan, designed specifically for artisanal bread enthusiasts.

A specialized pan that provides consistent heat and steam retention, crucial for sourdough loaves. The lid traps moisture during baking, resulting in a beautifully risen crust.

The interior texture of a baked bread, which can be open and airy or dense, depending on the recipe and technique.

A slow fermentation process where dough is refrigerated, enhancing flavor and structure.

A gentle technique used during sourdough fermentation to develop gluten structure without deflating the dough. The dough is lifted and folded over itself, which helps maintain air pockets and creates a light, open crumb.

A mixture of flour and water that houses wild yeast and bacteria used in sourdough baking.

A set of tools and products designed to maintain and extend the life of your cast iron pans. These kits typically include items like scrub brushes, seasoning oil, and cleaning pads, ensuring your cast iron bread pan remains non-stick and rust-free for years of excellent baking performance.

The process of making small holes or slashes in
the dough to control its expansion during baking.

The ratio of water to flour in a dough, expressed as a percentage.

The portion of sourdough starter that is removed during feeding to maintain its balance and strength.

A method of fermenting dough twice to develop flavor and improve
structure.

The crispy, raised edge of a bread loaf created
by scoring before baking.

Dough that includes fat, sugar, eggs, or milk, resulting in a softer, richer bread.

The process by which yeast or bacteria convert sugars into carbon dioxide
and alcohol, causing the dough to rise.

A technique to strengthen dough by gently stretching and folding it
during fermentation.

The process of adding fresh flour and water to a sourdough starter to keep it active and healthy.

A baked loaf of sourdough that lacks structure due to overproofing or underdeveloped gluten

A network of proteins in wheat flour that gives dough elasticity and structure.

The opened score marks on a baked loaf, often crisp and caramelized.

The ability of the dough to trap and hold gases produced during fermentation, crucial for a good rise.

Bread baked directly on the oven floor or a
baking stone for a crusty finish.

The process of absorbing water into flour, forming a cohesive dough.

The process of working dough to develop gluten and distribute ingredients
evenly.

A fermented mixture of flour and water used as a natural leavening agent.

An acid produced by bacteria in a sourdough starter that contributes to
its tangy flavor.

The initial stage of combining ingredients to form dough.

A chemical reaction between amino acids and sugars during baking that
gives bread its golden-brown crust and complex flavor.

A mature and active sourdough starter used to propagate new batches.

When dough ferments too long, resulting in a weak structure and poor oven spring.

The final rise of shaped dough before baking.

A pre-ferment made with equal parts flour and water, along with a small amount of yeast.

The act of making shallow cuts on the surface of dough to guide expansion
during baking.

A natural culture of flour and water that ferments and acts as a leavening agent.

A type of bread made using a natural starter of wild yeast and bacteria instead of commercial yeast.

A method used to develop gluten in sourdough dough without vigorous kneading.

A sourdough starter with lower hydration, resulting in a thicker consistency.

A method to test dough readiness by gently poking the surface to see how it springs back.

A container used to store and maintain a sourdough starter. The ideal jar is airtight, transparent, and easy to clean, ensuring the starter remains active.

A technique of cooking a portion of flour and water into a paste to make bread softer and retain moisture.

The tightness achieved when shaping dough, which helps it hold its structure.

The distinct sour taste of bread created by lactic and acetic acids in sourdough fermentation.

A test to check gluten development by stretching a piece of dough into a thin, translucent sheet.

Flour made from the entire wheat kernel, including the bran, germ, and endosperm.

A Swiss-style braided bread, often enriched with butter and milk.