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