Whether novice or ambitious home baker: anyone who understands the key technical terms of bread-baking makes better decisions on dough handling, flour choice and baking technique. This compact glossary covers the most common terms – no frills, just clear, practical explanations.
Basic terms
Dough
A mass made from flour, water and leaven (yeast or sourdough) that, depending on the recipe, is supplemented with salt and other ingredients and then baked into bread.
Yeast
A living microorganism that ferments the dough. This produces gases that lighten the dough and influence volume and flavour.
Sourdough
A fermented mix of flour and water containing naturally occurring yeasts and lactic acid bacteria. It provides leavening, distinctive flavours and a mild to pronounced acidity.
Dough handling and proofing
Preferment
A pre-fermented dough of flour and water (with leavening) that matures for several hours or overnight at room temperature. The aim: more flavour, improved structure and a more stable final dough.
Biga
A firm preferment of flour and water. It is matured for a relatively short to moderate time and adds structure and flavour to the final dough.
Poolish
A loose, highly hydrated preferment of flour and water. It typically matures longer and encourages an open, airy crumb and aromatic notes.
Kneading
Mechanical working of the dough by stretching, folding and pressing. This forms and aligns the gluten network – important for strength, elasticity and final volume.
Resting time (proofing)
The phase in which the dough ferments and gains volume. A distinction is made between the proofing of the whole dough mass (bulk fermentation) and the proofing of already shaped dough pieces (final proof).
Bulk fermentation
The first proof after kneading. The dough rests as a whole while fermentation begins; temperature and time affect volume, flavour and dough structure.
Final proof
The second proof of the shaped dough pieces – often in a proofing basket, at room temperature or in the fridge. It largely determines oven spring, shape and crumb.
Shaping
Working the pre-fermented dough into stable dough pieces with a taut surface. This supports shape retention and even oven spring.
Baking and results
Baking
The shaped dough is baked in the oven. Heat transfer and, where applicable, steam influence crust formation, oven spring and browning.
Crust
The outer, browned layer of the bread. It develops through high heat and surface drying, shaping texture and flavour.
Crumb
The inner, softly baked part of the bread. Its porosity and elasticity depend on dough handling, hydration, flour strength and the baking process.
Flour and grains
Grains used for bread-baking
Wheat, rye and spelt are typical; ancient grains are also used. The mix and proportion affect flavour, dough handling and baking properties.
Wholemeal flour
Flour milled from the whole grain including the bran and germ. It provides robust flavour and fibre and yields, depending on the recipe, nutritious, flavourful breads.
Wheat flour types (Germany)
The type number indicates characteristics of the flour. Lighter types are finer and produce delicate, pale baked goods; higher type numbers tend towards heartier, more “rustic” results. Typical classification:
Typ 405
Light, fine wheat flour – commonly used for fine pastries and pale breads.
Typ 550
Slightly stronger than 405 and common in many recipes for rolls and breads.
Typ 1050
Darker wheat flour with a higher bran content. Popular for savoury, rustic breads and mixed breads.
Italian types
Alongside the German classification, Italian flours are common in bread and pizza making:
Tipo 0 (Italien)
A class of flour used in many recipes for Italian breads like ciabatta – also common for doughs with extended fermentation.
Tipo 00 (Italien)
Very finely milled flour, often used for pasta, pastries and delicate cakes.
Practical tips for the (wood-fired) oven
- Proofing baskets, a dough scraper and a sharp scoring knife (lame) make finishing and clean scoring easier.
- A suitable peel makes loading into a hot oven easier – in a wood-fired oven as well as in electric or gas units.
- Steam at the start of baking promotes gloss and crust cracking. Only use it in ovens designed for it, and always handle with care.
- Those who bake bread often benefit from a consistent oven temperature and sufficient preheat time – particularly in a wood-fired oven or bakehouse.
Tip: In our range you will find suitable ovens and selected accessories for bread and pizza – from proofing baskets to a robust peel. If you have questions about selection or use, we are happy to help.