Bread

Edit Answers
12345678910111213141516171819202122232425262728293031323334
Across
  1. 7. The amount of water in dough
  2. 8. A living organism use to make bread rise
  3. 10. A technique used during bulk fermentation to strengthen dough
  4. 13. The initial rise of the entire dough before it is shaped
  5. 14. Air pockets that are formed during mixing and they expand during fermentation and baking
  6. 15. The process of heating milk to just below boiling before adding to dough
  7. 18. A mixture of flour and water that forms the base of the bread
  8. 21. A flat Italian bread often flavored with olive oil and herbs
  9. 22. A type of bread made using naturally occurring wild yeast and lactic acid bacteria
  10. 24. the German term for banneton
  11. 27. A long, thin loaf of french bread with a crispy crust
  12. 28. A rich, buttery French bread often used for pastries or sweet treats
  13. 29. the fibrous outer coating of the kernel that encases the seed
  14. 30. A method to check gluten development by stretching a small piece of dough
  15. 32. These are the carbohydrates found in cereal grains and makeup about 72% of the whole kernel
  16. 34. The mixture of flour and water that forms the base of bread
Down
  1. 1. The time dough rests after being shaped and before final proofing
  2. 2. The process of working dough by hand to develop gluten
  3. 3. A stone or brick surface used for baking traditional breads
  4. 4. The process of forming dough into its final shape before proofing
  5. 5. A basket used to shape and proof bread
  6. 6. A rest period in bread-making where flour and water are combined before kneading
  7. 9. a term used by bread bakers when describing the ability of the dough to spring back after being stretched
  8. 11. The percentage of the flour’s weight that it can absorb in water before becoming saturated and eventually breaking down
  9. 12. An enzyme present in cereal grains that breaks down starches into sugars
  10. 16. A type of sourdough starter used to ferment dough
  11. 17. The stage where dough rises before baking
  12. 19. an oval-shaped loaf of bread that’s similar in shape to an American football
  13. 20. The outer, often crispy part of the bread
  14. 22. The technique of slashing dough before baking to control the rise
  15. 23. The protein in flour responsible for dough elasticity
  16. 25. The process of yeast consuming sugar and producing gasses
  17. 26. The process of prickling or slashing dough to control expansion
  18. 31. The rapid rise of bread in the oven during the first few minutes of baking
  19. 33. The texture of the inside of the bread, which can be open or dense