Lean Dough Crossword

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Across
  1. 3. The pattern and texture of air pockets inside baked bread.
  2. 6. Naturally fermented bread made with a wild yeast starter instead of commercial yeast.
  3. 9. Process of mixing water with flour to activate proteins and starches.
  4. 10. Process where yeast consumes sugar to create gas and make dough rise.
  5. 13. A lean yeast dough rolled or stretched thin to build pizza crusts.
  6. 14. Stretchy protein network that traps gas to give bread structure.
  7. 15. A long French loaf with a crackly crust and airy interior.
  8. 16. To cut shallow slits in dough to control how it expands in the oven.
Down
  1. 1. Browning process between proteins and sugars that develops flavor and color.
  2. 2. The final resting rise of shaped dough just before baking.
  3. 4. The ratio of water to flour that controls dough texture and openness.
  4. 5. A simple dough made of flour, water, yeast, and salt.
  5. 7. The rapid final rise of dough during the first minutes of baking.
  6. 8. Folding and stretching dough to develop a strong gluten network.
  7. 11. A high-hydration Italian loaf with a slipper shape and open crumb.
  8. 12. An Italian flatbread dimpled with olive oil, herbs, and coarse salt.