Across
- 1. a leavened flat bread like naan, pita, and lavash
- 5. linen covered basket that bread is proofed in
- 6. the process by which a bread loses moisture
- 8. a machine that rolls out laminated doughs
- 10. treatment to flour to artificially age it
- 11. saccharomyces cervisiae in compressed form
- 14. biga, poolish, sourdough, levin, sponge
- 15. measuring ingredients
- 19. outer part of wheat kernel
- 20. a tool used to cut dough and keep table clean
- 21. wheat protein to make gluten gives elasticity
- 24. chilling dough so it has a longer time to ferment
- 25. a kneadable flour mixture
- 27. tool for creating slashes
- 28. process of mixing dough to activate yeast,
- 31. rich, sweet laminated breads
- 32. enzyme that breaks down starch
Down
- 2. the rest phase before kneading
- 3. squeeze out the excess CO2 gas
- 4. tightly woven linen cloth that bread is proofed on
- 5. preshaped loaves relax before final shaping
- 7. to lighten
- 9. a pourable flour mixture
- 12. outside surface area of a bread
- 13. mixing fat and sugar together
- 16. the interior of a bread
- 17. wheat protein to make gluten strong
- 18. process of yeast/bacteria consuming sugars
- 22. starchy component of wheat kernel
- 23. what happens when a flour mixture is overmixed
- 26. the process of creating slashes with a lame
- 29. shovel like tool for putting breads in and out an oven
- 30. portion of a wheat kernel that contains fat