{"title":"Bread","prompt":"I want to bake bread","summary":"A baker sees a loaf as flour, water, salt and leaven, fixed by a formula in baker's percentages, then turned into bread by time and temperature. Mixing builds gluten, fermentation fills it with gas and flavour, shaping gives it tension, and the oven sets the crumb and browns the crust. Most decisions trade dough strength against extensibility, and fermentation speed against flavour, and dough temperature and time control both. Bakers read the dough, not the clock: its volume, its feel, the poke test, then the crust colour and the crumb. Style (baguette, sandwich loaf, sourdough, rye, brioche) changes the percentages and the vessel; the stages stay the same.","root":"loaf","nodes":[{"term":"Loaf of bread","aka":["bread","a homemade loaf"],"kind":"product","plain":"A baked dough of flour, water, salt and a leaven, with a crust formed during baking.","ask":"What do the crust and crumb show, and which stage of the process made them so?","cues":["Browned crust, crackly on hearth breads and soft on pan breads","Score marks opened into a raised ear","Holes in the sliced crumb, from even and small to large and irregular","A hollow sound when the base is tapped"],"children":["flour","leaven","formula","mixing","fermentation","shaping","baking","crust","crumb","schedule"],"variants":[{"label":"Style","items":[{"id":"country-sourdough","name":"Country sourdough","plain":"A country sourdough made with unfed starter, a long fermentation and baking in a hot Dutch oven.","why":"It counts by its sourdough starter and country-bread process.","sources":[{"label":"King Arthur Baking, Pain de Campagne (Country Bread) Recipe","url":"https://www.kingarthurbaking.com/recipes/pain-de-campagne-country-bread-recipe","kind":"practitioner","page":"recipe","quote":"Using unfed sourdough starter, minimal kneading, long fermentation, and baking in a hot Dutch oven","work":"king-arthur-baking-pain-de-campagne-country"}],"tint":{"loaf":"#9a4c22"}},{"id":"baguette","name":"Baguette","plain":"A long baguette shaped into 7–8 inch loaves and cut with several lengthwise slashes.","sources":[{"label":"King Arthur Baking, Classic Baguettes Recipe","url":"https://www.kingarthurbaking.com/recipes/classic-baguettes-recipe","kind":"practitioner","page":"recipe","quote":"Shape each piece as you would for a classic baguette, rolling them into 7\" to 8\" long loaves.","work":"king-arthur-baking-classic-baguettes-recipe"},{"label":"King Arthur Baking, Classic Baguettes Recipe","url":"https://www.kingarthurbaking.com/recipes/classic-baguettes-recipe","kind":"practitioner","page":"recipe","quote":"make three to five long lengthwise slashes in each baguette.","work":"king-arthur-baking-classic-baguettes-recipe"}],"look":{"parts":[{"slot":"loaf","shape":"lathe","smooth":true,"profile":[[0,0],[0.2,0.02],[0.27,0.22],[0.28,1.2],[0.27,2.18],[0.2,2.38],[0,2.4]],"pos":[0.85,0.28,0.1],"rot":[0,0,90],"color":"#c27a3a","material":"matte"},{"slot":"score","shape":"box","size":[0.5,0.05,0.11],"pos":[0.25,0.55,0.1],"rot":[0,18,0],"color":"#e8c48e","material":"matte"},{"slot":"ear","shape":"box","size":[0.5,0.05,0.11],"pos":[-0.5,0.55,0.1],"rot":[0,18,0],"color":"#e8c48e","material":"matte"}]}},{"id":"sandwich-loaf","name":"Sandwich pan loaf","plain":"A loaf baked in a lidded pain de mie, or Pullman, pan.","sources":[{"label":"King Arthur Baking, Bee Keeper’s Pain de Mie Recipe","url":"https://www.kingarthurbaking.com/recipes/bee-keepers-pain-de-mie-recipe","kind":"practitioner","page":"recipe","quote":"Lightly grease the base and lid of a 13\" pain de mie pan (Pullman loaf pan). … Bake the bread for 25 to 30 minutes, then remove the lid and bake for an additional 5 minutes.","work":"king-arthur-baking-bee-keepers-pain-de-mie"}],"look":{"parts":[{"slot":"loaf","shape":"box","size":[1.7,1,1.15],"pos":[-0.35,0.5,0],"radius":0.12,"color":"#c58a51","material":"matte"},{"slot":"score","shape":"box","size":[1.8,0.3,1.2],"pos":[-0.35,1.08,0],"radius":0.14,"color":"#a8682f","material":"matte"},{"slot":"ear","shape":"box","size":[0.01,0.01,0.01],"pos":[-0.35,0.5,0],"opacity":0}]}},{"id":"rye","name":"Rye bread","plain":"Bread made with bread flour and pumpernickel or medium rye flour.","why":"It counts by the rye flour in the formula.","sources":[{"label":"King Arthur Baking, The Easiest Rye Bread Ever Recipe","url":"https://www.kingarthurbaking.com/recipes/the-easiest-rye-bread-ever-recipe","kind":"practitioner","page":"recipe","quote":"2 1/3 cups (280g) King Arthur Unbleached Bread Flour 1 1/2 cups (163g) King Arthur Pumpernickel Flour or King Arthur Organic Medium Rye Flour","work":"king-arthur-baking-the-easiest-rye-bread-ever"}],"look":{"parts":[{"slot":"loaf","shape":"lathe","smooth":true,"profile":[[0,0],[0.87,0],[1.12,0.1],[1.2,0.28],[1.15,0.5],[0.95,0.7],[0.56,0.81],[0,0.84]],"pos":[-0.35,0,0],"color":"#5e3a28","material":"matte"},{"slot":"score","shape":"particles","count":50,"box":[1.3,0.06,1.3],"pos":[-0.35,0.83,0],"size":0.035,"color":"#c9a46a","motion":"settle"},{"slot":"ear","shape":"box","size":[0.01,0.01,0.01],"pos":[-0.35,0.4,0],"opacity":0}]}},{"id":"enriched","name":"Enriched loaf (brioche, challah)","plain":"An enriched bread with eggs, butter, dry milk and sugar, made as a round or loaves.","sources":[{"label":"King Arthur Baking, Brioche Recipe","url":"https://www.kingarthurbaking.com/recipes/brioche-recipe","kind":"practitioner","page":"recipe","quote":"1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk 3 tablespoons (35g) granulated sugar 1 1/4 teaspoons (8g) table salt 1 tablespoon instant yeast 3 large eggs","work":"king-arthur-baking-brioche-recipe"},{"label":"King Arthur Baking, Brioche Recipe","url":"https://www.kingarthurbaking.com/recipes/brioche-recipe","kind":"practitioner","page":"recipe","quote":"10 tablespoons (142g) unsalted butter, at cool room temperature","work":"king-arthur-baking-brioche-recipe"},{"label":"King Arthur Baking, Brioche Recipe","url":"https://www.kingarthurbaking.com/recipes/brioche-recipe","kind":"practitioner","page":"recipe","quote":"leave it whole for one large round brioche; or divide it in half for two 8 1/2\" x 4 1/2\" loaves.","work":"king-arthur-baking-brioche-recipe"}],"look":{"parts":[{"slot":"loaf","shape":"lathe","smooth":true,"profile":[[0,0],[0.87,0],[1.12,0.11],[1.18,0.36],[1.04,0.64],[0.7,0.81],[0,0.84]],"pos":[-0.35,0,0],"color":"#b8641c","material":"gloss"},{"slot":"score","shape":"sphere","radius":0.36,"pos":[-0.35,1,0],"color":"#b8641c","material":"gloss"},{"slot":"ear","shape":"box","size":[0.01,0.01,0.01],"pos":[-0.35,0.4,0],"opacity":0}]}},{"id":"focaccia","name":"Flatbread (focaccia)","plain":"A focaccia finished with olive oil and herbs.","sources":[{"label":"King Arthur Baking, Focaccia Recipe","url":"https://www.kingarthurbaking.com/recipes/focaccia-recipe","kind":"practitioner","page":"recipe","quote":"The drizzle of olive oil and scattering of herbs is key to the bread's delicious flavor.","work":"king-arthur-baking-focaccia-recipe"}],"look":{"parts":[{"slot":"loaf","shape":"box","size":[2,0.3,1.6],"pos":[-0.35,0.15,0],"radius":0.14,"color":"#d29447","material":"gloss"},{"slot":"score","shape":"particles","count":36,"box":[1.7,0.04,1.35],"pos":[-0.35,0.33,0],"size":0.05,"color":"#4c733d","motion":"settle"},{"slot":"ear","shape":"box","size":[0.01,0.01,0.01],"pos":[-0.35,0.15,0],"opacity":0}]}}]}],"sources":[{"label":"King Arthur Baking, Yeast Baking Guide","url":"https://www.kingarthurbaking.com/learn/guides/yeast-baking","kind":"practitioner","page":"guide","quote":"The Easiest Loaf You'll Ever Bake Flour, water, yeast, salt, and just a touch of sugar: these are the simple ingredients","work":"king-arthur-baking-yeast-baking-guide"},{"label":"Yi Chen, Crust treatments to reduce bread staling","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8050008/","kind":"research","page":"article introduction","quote":"Crust is the outer part of the bread formed during baking, which is comprised of a network of denatured gluten proteins and partially gelatinized starch granules","work":"yi-chen-crust-treatments-to-reduce-bread-staling"}],"id":"loaf","look":{"parts":[{"slot":"board","shape":"box","size":[3.4,0.16,2.1],"pos":[0,-0.08,0],"radius":0.1,"color":"#8b5a3c","material":"matte"},{"slot":"loaf","shape":"lathe","smooth":true,"profile":[[0,0],[0.84,0],[1.12,0.1],[1.23,0.31],[1.18,0.56],[0.98,0.77],[0.59,0.92],[0,0.97]],"pos":[-0.35,0,0],"color":"#a9582a","material":"matte"},{"slot":"score","shape":"box","size":[0.85,0.06,0.18],"pos":[-0.35,0.935,0.02],"rot":[0,25,0],"color":"#e6bd84","material":"matte"},{"slot":"ear","shape":"box","size":[0.82,0.1,0.06],"pos":[-0.38,0.98,-0.09],"rot":[-30,25,0],"color":"#5c2c14","material":"matte"},{"slot":"slice","shape":"plane","size":[1.05,0.74],"pos":[1.05,0.37,0.45],"color":"#ffffff","material":"matte","svg":""}]}},{"term":"Flour","aka":["bread flour","wheat flour"],"kind":"part","plain":"Ground grain, usually wheat, with an endosperm, bran, germ and proteins that can form gluten.","does":"Contains endosperm and gluten-forming protein; coarse whole-grain particles can puncture gluten and require longer mixing.","ask":"What is its protein, how much of the whole grain does it keep, and how much water does it want?","cues":["Colour from creamy white to speckled brown","Bag label with protein percentage or a type number"],"trouble":"Dough can become wet, sticky and loose when flour protein is too low.","children":["gluten","protein-content","extraction-rate","falling-number"],"at":[-0.9,0.35,0.85],"variants":[{"label":"Flour type","items":[{"id":"bread-flour","name":"Bread flour","plain":"Flour with more protein than all-purpose; King Arthur lists 12.7% for its bread flour.","sources":[{"label":"Jennifer Latham, Bread flour vs. all-purpose flour","url":"https://www.kingarthurbaking.com/blog/2022/09/22/bread-flour-vs-all-purpose-flour","kind":"practitioner","page":"Bread flour vs. all-purpose flour","quote":"Bread flour has more protein (King Arthur’s is 12.7%) than all-purpose (11.7%).","work":"jennifer-latham-bread-flour-vs-all-purpose-flour"}],"tint":{"bag":"#f2e8c6","pile":"#f5ebcb"}},{"id":"all-purpose","name":"All-purpose flour","plain":"Flour with less protein than bread flour; King Arthur lists 11.7% for its all-purpose flour.","sources":[{"label":"Jennifer Latham, Bread flour vs. all-purpose flour","url":"https://www.kingarthurbaking.com/blog/2022/09/22/bread-flour-vs-all-purpose-flour","kind":"practitioner","page":"Bread flour vs. all-purpose flour","quote":"Bread flour has more protein (King Arthur’s is 12.7%) than all-purpose (11.7%).","work":"jennifer-latham-bread-flour-vs-all-purpose-flour"}],"tint":{"bag":"#f4e9c9","pile":"#f7efd7"}},{"id":"whole-wheat","name":"Whole-wheat flour","plain":"Flour of the whole wheat kernel: bran, germ and endosperm.","why":"It counts by keeping the whole kernel, not by its brown colour.","sources":[{"label":"King Arthur Baking, Whole Grains","url":"https://www.kingarthurbaking.com/learn/guides/whole-grains","kind":"practitioner","page":"Whole Grains","quote":"Traditional whole wheat flour is ground from red wheat berries, and like white whole wheat (below) includes the entire wheat berry: oil-rich germ, protein-laden endosperm, and fiber-packed bran.","work":"king-arthur-baking-whole-grains"}],"tint":{"bag":"#b99a68","pile":"#b58b54"}},{"id":"rye-flour","name":"Rye flour","plain":"Rye flour with little gluten-forming protein, so all-rye loaves are dense and heavy.","sources":[{"label":"Stanley Ginsberg, The Rye Baker: Classic Breads from Europe and America","url":"https://theryebaker.com/wp-includes/images/media/ryeBakerBrehaut.pdf","kind":"book","isbn":"9780393245219","page":"Excerpt","quote":"Whereas wheat doughs are built on gluten, rye doughs rely on starchy gels (arabinoxylan) for structure.","work":"stanley-ginsberg-the-rye-baker-classic-breads"},{"label":"King Arthur Baking, 5 tips for making rye bread","url":"https://www.kingarthurbaking.com/blog/2015/08/13/5-tips-making-rye-bread","kind":"practitioner","page":"5 tips for making rye bread","quote":"The extra protein in either of those wheat flours balances the lack of gluten-forming protein in rye flour … Rye bread made with 100% rye flour will be dense and heavy.","work":"king-arthur-baking-5-tips-for-making-rye-bread"}],"tint":{"bag":"#795640","pile":"#8b6244"}},{"id":"spelt","name":"Spelt","plain":"Wheat with more delicate gluten than regular wheat's.","sources":[{"label":"King Arthur Baking, Whole Grains","url":"https://www.kingarthurbaking.com/learn/guides/whole-grains","kind":"practitioner","page":"Whole Grains","quote":"While spelt is higher in gluten-forming protein than regular wheat, that gluten is more delicate.","work":"king-arthur-baking-whole-grains"}],"tint":{"bag":"#e0c995","pile":"#e6d2a4"}}]}],"sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 6","quote":"There are, in fact, two proteins in wheat flour that combine to form gluten","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 12","quote":"When mixing whole-wheat bread, the comparatively coarse and sharp particles of the wheat tend to have a puncturing effect on the gluten network, which in turn necessitates somewhat longer mixing for dough development.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"King Arthur Baking, Whole Grains","url":"https://www.kingarthurbaking.com/learn/guides/whole-grains","kind":"practitioner","page":"Whole Grains","quote":"Traditional whole wheat flour is ground from red wheat berries, and like white whole wheat (below) includes the entire wheat berry: oil-rich germ, protein-laden endosperm, and fiber-packed bran.","work":"king-arthur-baking-whole-grains"},{"label":"Jennifer Latham, Bread flour vs. all-purpose flour","url":"https://www.kingarthurbaking.com/blog/2022/09/22/bread-flour-vs-all-purpose-flour","kind":"practitioner","page":"Bread flour vs. all-purpose flour","quote":"The protein in flour is what forms gluten in your dough, so higher protein means more gluten.","work":"jennifer-latham-bread-flour-vs-all-purpose-flour"},{"label":"Jennifer Latham, Bread flour vs. all-purpose flour","url":"https://www.kingarthurbaking.com/blog/2022/09/22/bread-flour-vs-all-purpose-flour","kind":"practitioner","page":"Bread flour vs. all-purpose flour","quote":"If you use a lower protein flour like all-purpose with the same amount of water, the dough will be too wet, sticky, and loose, and it will be more difficult to handle and shape; it may also be gummy when baked.","work":"jennifer-latham-bread-flour-vs-all-purpose-flour"}],"id":"flour","look":{"parts":[{"slot":"bag","shape":"lathe","smooth":true,"profile":[[0,0],[0.38,0],[0.45,0.08],[0.41,0.88],[0.32,1.08],[0,1.12]],"pos":[-0.7,0,0],"color":"#ead9ad","material":"matte"},{"slot":"pile","shape":"cone","radius":0.46,"height":0.32,"pos":[0.5,0.02,0.15],"color":"#f1e6c7","material":"matte"},{"slot":"spec","shape":"plane","size":[0.95,0.62],"pos":[0.05,0.5,-0.4],"color":"#fff5d7","material":"screen","svg":"FLOURprotein 12.7%ash / type"}]}},{"term":"Gluten","aka":["stretchy dough","gluten network"],"kind":"part","plain":"A stretchy protein network that forms when wheat's glutenin and gliadin proteins meet water and are worked.","does":"Traps the gas from fermentation, so the dough rises and holds its shape.","ask":"Is the gluten strong enough to hold gas, and extensible enough to expand?","cues":["Dough stretches thin without tearing","A smooth, elastic surface after mixing"],"at":[0.5,0.25,0.2],"trouble":"Too much extensibility with too little elasticity can leave slack dough; too much elasticity with too little extensibility can make dough tight.","links":[{"to":"mixing","rel":"made by"},{"to":"windowpane-test","rel":"measured by"}],"sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 6","quote":"During the mixing of wheat-based doughs, gluten is formed. … There are, in fact, two proteins in wheat flour that combine to form gluten—glutenin and gliadin","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"King Arthur Baking, A beginner's guide to gluten","url":"https://www.kingarthurbaking.com/blog/2021/08/18/a-beginners-guide-to-gluten?page=1","kind":"practitioner","page":"A beginner's guide to gluten","quote":"When water (or a liquid including water, like milk) is added to these two proteins, they link together, forming gluten.","work":"king-arthur-baking-a-beginners-guide-to-gluten"},{"label":"King Arthur Baking, A beginner's guide to gluten","url":"https://www.kingarthurbaking.com/blog/2021/08/18/a-beginners-guide-to-gluten?page=1","kind":"practitioner","page":"A beginner's guide to gluten","quote":"This web is capable of trapping gas bubbles; the stronger it is, the more gas it can hold, leading to more air in a baked good and thus a higher rise.","work":"king-arthur-baking-a-beginners-guide-to-gluten"},{"label":"American Society of Baking, Dough Handling Properties","url":"https://asbe.org/article/dough-handling-properties/","kind":"reference","page":"Dough Handling Properties","quote":"For example, hearth breads require good extensibility and good elasticity otherwise the loaves could flatten out rather than bake up high and round.","work":"american-society-of-baking-dough-handling"},{"label":"American Society of Baking, Dough Handling Properties","url":"https://asbe.org/article/dough-handling-properties/","kind":"reference","page":"Dough Handling Properties","quote":"If a dough is too elastic, with very low extensibility and too much resistance to deformation, it will exhibit the following characteristics during processing: Dough mixing: possible undermixing (dough too stiff, tight","work":"american-society-of-baking-dough-handling"}],"id":"gluten","look":{"parts":[{"slot":"network","shape":"plane","size":[2.15,1.35],"pos":[0,0.78,0],"opacity":0.82,"material":"glass","svg":""},{"slot":"handle","shape":"box","size":[0.22,0.46,0.22],"pos":[-1.25,0.78,0],"radius":0.06,"color":"#79523b","material":"matte"},{"slot":"handle","shape":"box","size":[0.22,0.46,0.22],"pos":[1.25,0.78,0],"radius":0.06,"color":"#79523b","material":"matte"}]}},{"term":"Protein content","aka":["flour strength","protein percentage"],"kind":"measure","plain":"The flour's protein percentage, shown on its bag.","does":"Predicts gluten-forming potential and how much water the flour can absorb.","ask":"How much protein does this flour have, and does it suit this bread?","cues":["A flour bag or specification card shows a protein percentage","A marker sits higher on a protein scale for stronger flour"],"at":[0.05,0.64,-0.38],"range":"King Arthur lists 12.7% protein for its bread flour and 11.7% for its all-purpose flour.","links":[{"to":"gluten","rel":"raises"}],"sources":[{"label":"Jennifer Latham, Bread flour vs. all-purpose flour","url":"https://www.kingarthurbaking.com/blog/2022/09/22/bread-flour-vs-all-purpose-flour","kind":"practitioner","page":"Bread flour vs. all-purpose flour","quote":"Bread flour has more protein (King Arthur’s is 12.7%) than all-purpose (11.7%).","work":"jennifer-latham-bread-flour-vs-all-purpose-flour"},{"label":"Jennifer Latham, Bread flour vs. all-purpose flour","url":"https://www.kingarthurbaking.com/blog/2022/09/22/bread-flour-vs-all-purpose-flour","kind":"practitioner","page":"Bread flour vs. all-purpose flour","quote":"Bread flour’s protein content (12.7%) is printed directly on the front of every King Arthur bag.","work":"jennifer-latham-bread-flour-vs-all-purpose-flour"},{"label":"Jennifer Latham, Bread flour vs. all-purpose flour","url":"https://www.kingarthurbaking.com/blog/2022/09/22/bread-flour-vs-all-purpose-flour","kind":"practitioner","page":"Bread flour vs. all-purpose flour","quote":"The protein in flour is what forms gluten in your dough, so higher protein means more gluten.","work":"jennifer-latham-bread-flour-vs-all-purpose-flour"},{"label":"Jennifer Latham, Bread flour vs. all-purpose flour","url":"https://www.kingarthurbaking.com/blog/2022/09/22/bread-flour-vs-all-purpose-flour","kind":"practitioner","page":"Bread flour vs. all-purpose flour","quote":"Since the proteins in bread flour absorb more water, bread flour is also a great choice for recipes that call for a lot of liquid.","work":"jennifer-latham-bread-flour-vs-all-purpose-flour"}],"id":"protein-content","look":{"parts":[{"slot":"bag","shape":"lathe","smooth":true,"profile":[[0,0],[0.3,0],[0.37,0.08],[0.34,0.8],[0.24,0.98],[0,1.02]],"pos":[-0.62,0,0],"color":"#ead8ab","material":"matte"},{"slot":"spec","shape":"plane","size":[1.35,0.9],"pos":[0.7,0.65,0],"color":"#fff4d2","material":"screen","svg":"PROTEIN12.7%"},{"slot":"scoop","shape":"box","size":[0.6,0.08,0.18],"pos":[-0.15,0.16,0],"color":"#b8bfc0","material":"metal"}]}},{"term":"Extraction rate and ash","aka":["how wholemeal the flour is","flour type number","ash content"],"kind":"measure","plain":"The share of the wheat kernel recovered as flour, described by extraction rate or by the ash left from a flour sample.","does":"Higher extraction leaves more bran in the flour; bran can weaken dough properties and reduce gas retention.","ask":"Is this a white flour or a high-extraction one, and what is its ash?","cues":["Bran specks in the flour and crumb","Type numbers such as T65 or 550 on European bags"],"at":[-0.7,0.5,0.42],"range":"Efficient mills normally obtain 72–76% extraction; whole-wheat flour is listed at 100%.","sources":[{"label":"American Society of Baking, Extraction Rate","url":"https://asbe.org/article/extraction-rate/?topic=analytical-methods","kind":"reference","page":"Extraction Rate","quote":"Extraction rate (ER) is the amount of white flour that is extracted from a given weight of clean and conditioned wheat. … In practice, extraction rate values of 72–76% are normally obtained in efficient mills.","work":"american-society-of-baking-extraction-rate"},{"label":"American Society of Baking, Extraction Rate","url":"https://asbe.org/article/extraction-rate/?topic=analytical-methods","kind":"reference","page":"Extraction Rate","quote":"The presence of bran disrupts the gluten-protein matrix (causing less mixing tolerance and stability of dough), weakening dough properties and reducing gas retention capacity of dough during fermentation.","work":"american-society-of-baking-extraction-rate"},{"label":"American Society of Baking, Extraction Rate","url":"https://asbe.org/article/extraction-rate/?topic=analytical-methods","kind":"reference","page":"Extraction Rate","quote":"Whole wheat flour 100.0 9.0–14.0 1.5–2.0 Highest Lowest No separation of kernel components is done; only size reduction of grain is carried out.","work":"american-society-of-baking-extraction-rate"}],"id":"extraction-rate","look":{"parts":[{"slot":"sieve","shape":"cylinder","radiusTop":0.48,"radiusBottom":0.48,"height":0.16,"pos":[-0.72,0.36,0],"rot":[90,0,0],"color":"#afb7b4","material":"metal"},{"slot":"white","shape":"cone","radius":0.36,"height":0.32,"pos":[0.28,0.02,0],"color":"#f1e5c3","material":"matte"},{"slot":"bran","shape":"cone","radius":0.36,"height":0.32,"pos":[1.05,0.02,0],"color":"#8b613d","material":"matte"},{"slot":"label","shape":"plane","size":[1,0.52],"pos":[0.65,0.65,0],"color":"#fff5d6","material":"screen","svg":"EXTRACTIONwhite 72% whole 100%"}]}},{"term":"Falling number","aka":["enzyme activity","amylase","diastatic activity"],"kind":"measure","plain":"A lab test of flour's starch slurry: the seconds a stirrer takes to fall through hot ground wheat and water.","does":"Indicates sprout damage and alpha-amylase activity: more alpha-amylase makes a thinner starch paste, so the stirrer falls faster.","ask":"Is the flour's enzyme activity in the range bakers want?","cues":["A stirrer hangs above a hot flour slurry","A digital readout shows falling time in seconds"],"at":[0.05,0.32,-0.38],"range":"Canadian Western Red Spring wheat normally has a falling number greater than 350 seconds.","trouble":"A low result reflects more sprout damage and alpha-amylase in the wheat.","sources":[{"label":"Canadian Grain Commission, Procedures for the falling number test","url":"https://www.canada.ca/en/grain-commission/services/science/methods/procedures-falling-number-test.html","kind":"standard","page":"Procedures for the falling number test","quote":"The falling number is the time in seconds for a stirrer to fall through a hot slurry of ground wheat.","work":"canadian-grain-commission-procedures-for-the"},{"label":"Canadian Grain Commission, Procedures for the falling number test","url":"https://www.canada.ca/en/grain-commission/services/science/methods/procedures-falling-number-test.html","kind":"standard","page":"Procedures for the falling number test","quote":"The greater the amount of alpha-amylase in the wheat, the thinner the gelationized starch paste and the faster the plunger will fall through the slurry.","work":"canadian-grain-commission-procedures-for-the"},{"label":"Canadian Grain Commission, Procedures for the falling number test","url":"https://www.canada.ca/en/grain-commission/services/science/methods/procedures-falling-number-test.html","kind":"standard","page":"Procedures for the falling number test","quote":"Canada Western Red Spring wheat normally has a falling number greater than 350 seconds.","work":"canadian-grain-commission-procedures-for-the"},{"label":"Canadian Grain Commission, Procedures for the falling number test","url":"https://www.canada.ca/en/grain-commission/services/science/methods/procedures-falling-number-test.html","kind":"standard","page":"Procedures for the falling number test","quote":"the time it takes the stirrer to reach the bottom is the falling number result … which reflects the sprout damage in the sample","work":"canadian-grain-commission-procedures-for-the"}],"id":"falling-number","look":{"parts":[{"slot":"tube","shape":"lathe","profile":[[0,0],[0.16,0],[0.18,0.04],[0.18,0.95]],"pos":[-0.62,0,0],"color":"#d8cda8","opacity":0.7,"material":"glass"},{"slot":"stirrer","shape":"cylinder","radiusTop":0.035,"radiusBottom":0.035,"height":0.9,"pos":[-0.62,0.45,0.02],"color":"#b9b5a2","material":"metal"},{"slot":"readout","shape":"plane","size":[1.45,0.92],"pos":[0.72,0.56,0],"color":"#d7ead0","material":"screen","svg":"FALLING NUMBER320 s"}]}},{"term":"Leavening","aka":["yeast","raising agent","starter"],"kind":"part","plain":"A leaven is baker's yeast or a sourdough culture of wild yeast and bacteria.","does":"Fermentation produces carbon dioxide that makes dough rise; sourdough wild yeast also produces acetic and lactic acids.","ask":"Which leaven, how much, and how active is it?","cues":["A yeasty, beery or sour smell from the dough","Gas bubbles that lift the dough as it rests"],"at":[-0.35,0.5,1.05],"children":["commercial-yeast","sourdough-starter","preferment"],"sources":[{"label":"King Arthur Baking, Yeast","url":"https://www.kingarthurbaking.com/pro/reference/yeast","kind":"reference","page":"Yeast","quote":"Saccharomyces cerevisiae is the strain that has been chosen for commercial yeast, because it has characteristics that favor rapid gas production.","work":"king-arthur-baking-yeast"},{"label":"King Arthur Baking, Sourdough Baking FAQ","url":"https://www.kingarthurbaking.com/learn/guides/sourdough/faq","kind":"practitioner","page":"Sourdough Baking FAQ","quote":"When wild yeast is combined with flour and water, the yeast begins to feed on flour's natural sugars, producing carbon dioxide gas in the process. … The wild yeast in sourdough produces both acetic and lactic acids as it consumes the starch and sugars in bread dough.","work":"king-arthur-baking-sourdough-baking-faq"},{"label":"King Arthur Baking, Sourdough Baking FAQ","url":"https://www.kingarthurbaking.com/learn/guides/sourdough/faq","kind":"practitioner","page":"Sourdough Baking FAQ","quote":"Flour: The cornerstone of sourdough, flour provides the food yeast feeds on, and hosts flavor-producing friendly bacteria as well.","work":"king-arthur-baking-sourdough-baking-faq"},{"label":"Martin Philip, Baking with preferments","url":"https://www.kingarthurbaking.com/blog/2020/02/05/baking-with-preferments","kind":"practitioner","page":"Baking with preferments","quote":"A preferment is a mixture of flour, water, leavening (commercial yeast or sourdough starter), and time — a key ingredient!","work":"martin-philip-baking-with-preferments"}],"id":"leaven","look":{"parts":[{"slot":"yeast","shape":"box","size":[0.62,0.5,0.18],"pos":[-0.92,0.3,0],"radius":0.05,"color":"#d7a36a","material":"matte"},{"slot":"starter","shape":"lathe","profile":[[0,0],[0.34,0],[0.37,0.08],[0.37,0.66],[0.3,0.76],[0.27,0.76],[0.27,0.82],[0,0.82]],"pos":[0,0,0],"color":"#d4c18e","opacity":0.84,"material":"glass"},{"slot":"preferment","shape":"lathe","profile":[[0,0],[0.42,0],[0.53,0.1],[0.58,0.18],[0.53,0.25]],"pos":[0.95,0,0],"color":"#c59b61","material":"matte"}]}},{"term":"Baker's yeast","aka":["commercial yeast","Saccharomyces cerevisiae","packet yeast"],"kind":"part","plain":"A selected strain of the yeast Saccharomyces cerevisiae, sold fresh or dried.","does":"Produces rapid gas and raises dough quickly.","ask":"Which form, and how much of it as a percentage of the flour?","cues":["A moist, crumbly cake (fresh) or fine granules (dried)","A yeasty smell and fast, even rise"],"at":[-0.92,0.3,0.05],"variants":[{"label":"Form","items":[{"id":"fresh-yeast","name":"Fresh yeast","plain":"A moist, firm block of cake yeast; highly perishable and refrigerated.","sources":[{"label":"Rossi Anastopoulo, How do I bake with fresh yeast?","url":"https://www.kingarthurbaking.com/blog/2023/04/24/how-to-bake-with-fresh-yeast","kind":"practitioner","page":"How do I bake with fresh yeast?","quote":"It comes in a moist, firm block with the consistency of clay. … One downside, though, is its short shelf life: Unlike dry yeast, it’s highly perishable and must be stored in the refrigerator.","work":"rossi-anastopoulo-how-do-i-bake-with-fresh-yeast"}],"look":{"parts":[{"slot":"yeast","shape":"box","size":[0.72,0.34,0.58],"pos":[0,0.26,0],"radius":0.06,"color":"#d69a61","material":"matte"}]}},{"id":"active-dry","name":"Active dry yeast","plain":"Dried yeast that can be mixed with the dry ingredients; it starts more slowly than instant yeast.","sources":[{"label":"King Arthur Baking, The comprehensive guide to baking with yeast","url":"https://www.kingarthurbaking.com/blog/2023/05/10/guide-to-baking-with-yeast","kind":"practitioner","page":"The comprehensive guide to baking with yeast","quote":"Active dry yeast, compared to instant yeast, is considered more “moderate.” It gets going more slowly, but eventually catches up to instant … Thus, it’s no longer necessary to dissolve active dry yeast in warm water before using — feel free to mix it with the dry ingredients, just as you do instant yeast.","work":"king-arthur-baking-the-comprehensive-guide-to"}],"look":{"parts":[{"slot":"yeast","shape":"particles","count":80,"box":[0.64,0.08,0.48],"pos":[0,0.18,0],"size":0.035,"color":"#c78f57","motion":"settle"}]}},{"id":"instant-yeast","name":"Instant yeast","plain":"Finer dried yeast that dissolves more quickly and gets going faster than active dry yeast.","sources":[{"label":"King Arthur Baking, The comprehensive guide to baking with yeast","url":"https://www.kingarthurbaking.com/blog/2023/05/10/guide-to-baking-with-yeast","kind":"practitioner","page":"The comprehensive guide to baking with yeast","quote":"Instant yeast : This yeast is manufactured to a smaller granule size than active dry. Thus, with more surface area exposed to the liquid in a recipe, it dissolves more quickly, and gets going faster than active dry.","work":"king-arthur-baking-the-comprehensive-guide-to"}],"look":{"parts":[{"slot":"yeast","shape":"particles","count":120,"box":[0.66,0.1,0.5],"pos":[0,0.2,0],"size":0.022,"color":"#c58c52","motion":"settle"}]}}]}],"sources":[{"label":"King Arthur Baking, Yeast","url":"https://www.kingarthurbaking.com/pro/reference/yeast","kind":"reference","page":"Yeast","quote":"Saccharomyces cerevisiae is the strain that has been chosen for commercial yeast, because it has characteristics that favor rapid gas production.","work":"king-arthur-baking-yeast"},{"label":"King Arthur Baking, The comprehensive guide to baking with yeast","url":"https://www.kingarthurbaking.com/blog/2023/05/10/guide-to-baking-with-yeast","kind":"practitioner","page":"The comprehensive guide to baking with yeast","quote":"Despite these differences, both fresh and dry yeast perform the same function in baking, and fresh yeast will make your bread rise just like dry yeast.","work":"king-arthur-baking-the-comprehensive-guide-to"}],"id":"commercial-yeast","look":{"parts":[{"slot":"tray","shape":"box","size":[2.7,0.08,1.15],"pos":[0,0,0],"color":"#d8c7a2","material":"matte"},{"slot":"yeast","shape":"lathe","profile":[[0,0],[0.34,0],[0.4,0.06],[0.4,0.25],[0.34,0.34],[0,0.36]],"pos":[0,0.08,0],"color":"#dba36b","material":"matte"},{"slot":"label","shape":"plane","size":[1,0.45],"pos":[0,0.45,0.38],"color":"#fff0c9","material":"screen","svg":"YEAST"}]}},{"term":"Sourdough starter","aka":["levain","natural leaven","mother dough","culture"],"kind":"part","plain":"A flour-and-water culture of wild yeast and bacteria, kept alive by feeding.","does":"Leavens dough and produces acetic and lactic acids that give sourdough its characteristic flavour.","ask":"Is the starter active, and at the right point when I use it?","cues":["Bubbles through the jar and a domed top at its peak","A yeasty, sour or fruity smell","Rises and falls in the jar between feedings"],"children":["feeding-ratio","starter-peak","starter-cycle"],"at":[0,0.4,0.05],"sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 12","quote":"As a rule, fermentation is initiated either by the use of a natural leaven, elaborated from a sourdough culture that the baker maintains, and added to the dough at the time of mixing in order to generate the fermentation","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"King Arthur Baking, Sourdough Baking FAQ","url":"https://www.kingarthurbaking.com/learn/guides/sourdough/faq","kind":"practitioner","page":"Sourdough Baking FAQ","quote":"When wild yeast is combined with flour and water, the yeast begins to feed on flour's natural sugars, producing carbon dioxide gas in the process. … The wild yeast in sourdough produces both acetic and lactic acids as it consumes the starch and sugars in bread dough.","work":"king-arthur-baking-sourdough-baking-faq"},{"label":"King Arthur Baking, Sourdough Baking FAQ","url":"https://www.kingarthurbaking.com/learn/guides/sourdough/faq","kind":"practitioner","page":"Sourdough Baking FAQ","quote":"Since acetic acid is quite sour (think vinegar), bread dough that rises in the refrigerator overnight will tend to produce a more sour loaf than dough that rises for several hours at room temperature.","work":"king-arthur-baking-sourdough-baking-faq"},{"label":"King Arthur Baking, Sourdough Baking FAQ","url":"https://www.kingarthurbaking.com/learn/guides/sourdough/faq","kind":"practitioner","page":"Sourdough Baking FAQ","quote":"Flour: The cornerstone of sourdough, flour provides the food yeast feeds on, and hosts flavor-producing friendly bacteria as well.","work":"king-arthur-baking-sourdough-baking-faq"},{"label":"King Arthur Baking, Feeding and Maintaining Your Sourdough Starter","url":"https://www.kingarthurbaking.com/recipes/feeding-and-maintaining-your-sourdough-starter-recipe","kind":"practitioner","page":"Feeding and Maintaining Your Sourdough Starter","quote":"While there are many ways to successfully maintain a starter, there are two basic options to choose from: keeping your starter at room temperature and feeding it daily or storing it in the refrigerator and feeding it weekly.","work":"king-arthur-baking-feeding-and-maintaining-your"}],"id":"sourdough-starter","look":{"parts":[{"slot":"jar","shape":"lathe","material":"glass","color":"#ffffff","opacity":0.24,"profile":[[0,0],[0.3,0],[0.33,0.04],[0.33,0.86],[0.29,0.94],[0.29,1.02],[0,1.02]],"pos":[0,0,0]},{"slot":"starter","shape":"lathe","material":"foam","color":"#d7c18c","profile":[[0,0.03],[0.29,0.03],[0.29,0.58],[0.27,0.66],[0.21,0.71],[0.12,0.73],[0,0.735]],"pos":[0,0,0]},{"slot":"band","shape":"torus","radius":0.34,"tube":0.014,"pos":[0,0.38,0],"rot":[90,0,0],"color":"#c84f3f","material":"matte"},{"slot":"bubbles","shape":"particles","count":70,"box":[0.42,0.17,0.42],"pos":[0,0.78,0],"size":0.016,"color":"#f6e5b8","motion":"rise"}]}},{"term":"Feeding ratio","aka":["refreshment","how much to feed"],"kind":"knob","plain":"The proportions of old starter, fresh flour and water at each feed, such as 1:1:1 or 1:5:5 by weight.","does":"Controls the time to peak: higher ratios extend the time between feedings.","ask":"Which ratio brings my starter to its peak when I need it?","cues":["Separate old starter, flour and water portions sit on a scale","A ratio card reads as three weights such as 1:5:5"],"at":[-0.05,0.62,0.12],"range":"1:1:1 to 1:10:10 by weight; higher ratios take longer between feedings.","links":[{"to":"starter-peak","rel":"controls"}],"sources":[{"label":"King Arthur Baking, Baking trials: Testing different sourdough feeding ratios","url":"https://www.kingarthurbaking.com/blog/2025/03/13/sourdough-feeding-ratios","kind":"practitioner","page":"Baking trials: Testing different sourdough feeding ratios","quote":"So, a 1:1:1 feeding ratio means the sourdough starter, flour, and water have been added in equal amounts by weight. … A 1:1:1 ratio requires more frequent feedings, while higher ratios like 1:8:8 or 1:10:10 extend the time between feedings, so that you may only have to feed starter once a day.","work":"king-arthur-baking-baking-trials-testing"}],"id":"feeding-ratio","look":{"parts":[{"slot":"old","shape":"lathe","profile":[[0,0],[0.22,0],[0.28,0.06],[0.28,0.2],[0.22,0.25],[0,0.26]],"pos":[-0.75,0,0],"color":"#b98552","material":"matte"},{"slot":"flour","shape":"cone","radius":0.3,"height":0.24,"pos":[0,0,0],"color":"#eee0bb","material":"matte"},{"slot":"water","shape":"cylinder","radiusTop":0.25,"radiusBottom":0.25,"height":0.22,"pos":[0.72,0.11,0],"color":"#8eb8c4","opacity":0.75,"material":"liquid"},{"slot":"ratio","shape":"plane","size":[1.55,0.5],"pos":[0,0.55,0],"color":"#fff3d0","material":"screen","svg":"1 : 5 : 5"}]}},{"term":"Starter peak","aka":["ripe starter","when the starter is ready"],"kind":"measure","plain":"The point where a fed starter has risen highest, just before it falls, with bubbles throughout.","does":"Marks a ripe starter ready for baking.","ask":"Has it risen well past its starting level, domed, and begun to flatten?","cues":["The starter domes at its highest mark","Bubbles fill the jar before the surface starts to flatten"],"at":[0,0.75,0],"trouble":"Under-ripe starter has not doubled; over-ripe starter has doubled or tripled and then started to sink.","sources":[{"label":"King Arthur Baking, Ripe sourdough starter: Here's what that means","url":"https://www.kingarthurbaking.com/blog/2016/05/17/ripe-sourdough-starter","kind":"practitioner","page":"Ripe sourdough starter: Here's what that means","quote":"Starter that is under-ripe has not yet doubled in size, and starter that is over-ripe has doubled or tripled in size and then started to sink again. … It's doubled in volume, and shows signs of just beginning to sag under its own weight.","work":"king-arthur-baking-ripe-sourdough-starter-heres"},{"label":"King Arthur Baking, Feeding and Maintaining Your Sourdough Starter","url":"https://www.kingarthurbaking.com/recipes/feeding-and-maintaining-your-sourdough-starter-recipe","kind":"practitioner","page":"Feeding and Maintaining Your Sourdough Starter","quote":"If you’re looking to bake with ripe starter, remove what you need for your recipe when it has roughly doubled in volume and become bubbly (about 6 to 8 hours), then feed the remaining starter.","work":"king-arthur-baking-feeding-and-maintaining-your"}],"id":"starter-peak","look":{"parts":[{"slot":"jar","shape":"lathe","material":"glass","color":"#ffffff","opacity":0.25,"profile":[[0,0],[0.34,0],[0.37,0.05],[0.37,0.9],[0.31,0.98],[0,0.98]]},{"slot":"culture","shape":"lathe","material":"foam","color":"#d5bb83","profile":[[0,0.02],[0.32,0.02],[0.32,0.7],[0.28,0.8],[0.18,0.87],[0,0.88]]},{"slot":"mark","shape":"torus","radius":0.37,"tube":0.012,"pos":[0,0.5,0],"rot":[90,0,0],"color":"#bf4b3d","material":"matte"},{"slot":"bubbles","shape":"particles","count":80,"box":[0.5,0.22,0.5],"pos":[0,0.82,0],"size":0.018,"color":"#f7e5b7","motion":"rise"}]}},{"term":"Starter feeding cycle","aka":["maintaining a starter","feeding schedule"],"kind":"loop","plain":"Feed, rise, peak, fall, feed again: the rhythm that maintains a starter.","does":"Maintains a starter through repeated feeding, rise and use; the schedule depends on whether it is kept warm or refrigerated.","ask":"Does my starter peak at the same time after each feed?","cues":["A starter jar passes through feed, rise, peak and fall","The level rises above its feed mark and later drops"],"at":[0,0.95,0],"loop":{"type":"cycle","through":["feeding-ratio","starter-peak"]},"sources":[{"label":"King Arthur Baking, Feeding and Maintaining Your Sourdough Starter","url":"https://www.kingarthurbaking.com/recipes/feeding-and-maintaining-your-sourdough-starter-recipe","kind":"practitioner","page":"Feeding and Maintaining Your Sourdough Starter","quote":"While there are many ways to successfully maintain a starter, there are two basic options to choose from: keeping your starter at room temperature and feeding it daily or storing it in the refrigerator and feeding it weekly. … Repeat the feeding process (steps 9 and 10) every 12 hours until you see it double or triple in volume within 6 to 8 hours; this means it's ready to bake with.","work":"king-arthur-baking-feeding-and-maintaining-your"},{"label":"King Arthur Baking, Feeding and Maintaining Your Sourdough Starter","url":"https://www.kingarthurbaking.com/recipes/feeding-and-maintaining-your-sourdough-starter-recipe","kind":"practitioner","page":"Feeding and Maintaining Your Sourdough Starter","quote":"Mix well, cover, and let the mixture rest at room temperature for about 24 hours, at which point the starter will have reached its maximum height and fallen back down.","work":"king-arthur-baking-feeding-and-maintaining-your"}],"id":"starter-cycle"},{"term":"Preferment","aka":["poolish","biga","sponge","starter dough"],"kind":"part","plain":"A portion of bread dough's flour, water and leavening made several hours or more before the final dough.","does":"Slow fermentation adds acidity that strengthens gluten and contributes flavour, while reducing the bulk fermentation time after mixing.","ask":"Which type, at what hydration, and how much of the total flour is prefermented?","cues":["A covered bowl holds a loose, stiff or dough-like pre-ferment","Bubbles and a fermented aroma show time has passed"],"at":[0.95,0.25,0.05],"range":"Made several hours or more ahead; it may be stiff, loose or a piece of mixed dough.","variants":[{"label":"Type","items":[{"id":"poolish","name":"Poolish","plain":"A liquid preferment made with equal weights of flour and water and a small amount of yeast.","sources":[{"label":"King Arthur Baking, Preferment","url":"https://www.kingarthurbaking.com/pro/reference/preferment","kind":"practitioner","page":"Preferment","quote":"It is by definition made with equal weights of flour and water (that is, it is 100% hydration), and a small portion of yeast.","work":"king-arthur-baking-preferment"}],"look":{"parts":[{"slot":"preferment","shape":"lathe","smooth":true,"profile":[[0,0.02],[0.5,0.02],[0.54,0.12],[0.45,0.3],[0.18,0.4],[0,0.41]],"pos":[0,0.14,0],"color":"#d7b578","material":"liquid"}]}},{"id":"biga","name":"Biga","plain":"A stiff yeasted preferment.","sources":[{"label":"Martin Philip, Baking with preferments","url":"https://www.kingarthurbaking.com/blog/2020/02/05/baking-with-preferments","kind":"practitioner","page":"Baking with preferments","quote":"Stiff Yeasted - Biga - Pâte Fermentée … The stiff yeasted preferment (bottom right of the table) perfumes the finished loaf with floral, aromatic qualities that are unrivaled.","work":"martin-philip-baking-with-preferments"}],"look":{"parts":[{"slot":"preferment","shape":"lathe","profile":[[0,0],[0.36,0],[0.43,0.08],[0.43,0.29],[0.3,0.4],[0,0.42]],"pos":[0,0.14,0],"color":"#b87d46","material":"matte"}]}},{"id":"pate-fermentee","name":"Pâte fermentée","plain":"A piece of finished, salted dough saved and added to the next batch.","why":"It counts by being complete dough with salt.","sources":[{"label":"King Arthur Baking, Preferment","url":"https://www.kingarthurbaking.com/pro/reference/preferment","kind":"practitioner","page":"Preferment","quote":"Being that pâte fermentée is a piece of mixed dough, we note that it therefore contains all the ingredients of finished dough, that is, flour, water, salt, and yeast.","work":"king-arthur-baking-preferment"},{"label":"King Arthur Baking, Preferment","url":"https://www.kingarthurbaking.com/pro/reference/preferment","kind":"practitioner","page":"Preferment","quote":"If one were to mix a batch of French bread, and once mixed a portion were removed, and added in to a new batch of dough being mixed the next day, the portion that was removed would be the pâte fermentée.","work":"king-arthur-baking-preferment"}],"look":{"parts":[{"slot":"preferment","shape":"lathe","smooth":true,"profile":[[0,0],[0.38,0],[0.48,0.12],[0.4,0.35],[0.22,0.47],[0,0.49]],"pos":[0,0.14,0],"color":"#c58d53","material":"matte"}]}},{"id":"sponge","name":"Sponge","plain":"A liquid yeasted preferment.","sources":[{"label":"Martin Philip, Baking with preferments","url":"https://www.kingarthurbaking.com/blog/2020/02/05/baking-with-preferments","kind":"practitioner","page":"Baking with preferments","quote":"Liquid Yeasted - Poolish - Sponge … In addition to its \"nutty\" flavor, poolish can make baguette doughs easier to handle – the preferment boosts extensibility (the ability for dough to stretch).","work":"martin-philip-baking-with-preferments"}],"look":{"parts":[{"slot":"preferment","shape":"lathe","smooth":true,"profile":[[0,0.02],[0.5,0.02],[0.55,0.1],[0.45,0.31],[0.2,0.41],[0,0.42]],"pos":[0,0.14,0],"color":"#d8b77f","material":"foam"}]}},{"id":"levain-build","name":"Levain build","plain":"A preferment made from flour, water and ripe sourdough starter.","sources":[{"label":"King Arthur Baking, How to make your sourdough bread more (or less) sour: part 2","url":"https://www.kingarthurbaking.com/blog/2022/02/22/how-to-make-your-sourdough-bread-more-or-less-sour-part-2","kind":"practitioner","page":"How to make your sourdough bread more (or less) sour: part 2","quote":"Made from flour, water, and ripe sourdough starter, the preferment (aka levain) for our Pain au Levain recipe ferments overnight, building populations of yeast and LAB.","work":"king-arthur-baking-how-to-make-your-sourdough"}],"look":{"parts":[{"slot":"preferment","shape":"lathe","smooth":true,"profile":[[0,0.02],[0.46,0.02],[0.5,0.12],[0.43,0.3],[0.2,0.44],[0,0.45]],"pos":[0,0.14,0],"color":"#c79f65","material":"foam"}]}}]}],"sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 17","quote":"A pre-ferment is made by taking a portion of a bread dough’s overall ingredients, mixing them together, and allowing them to slowly ferment for several hours before mixing the final dough.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 17","quote":"The ripe pre-ferment immediately incorporates acidity and organic acids into the final dough, serving to reduce required bulk fermentation time after mixing.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 17","quote":"Breads made with pre-ferments tend to possess a subtle wheaty aroma (or a robust rye flavor, as the case may be), delicate flavor, a pleasing aromatic tang, and a long finish.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Martin Philip, Baking with preferments","url":"https://www.kingarthurbaking.com/blog/2020/02/05/baking-with-preferments","kind":"practitioner","page":"Baking with preferments","quote":"A \"stiff\" preferment has low moisture and the consistency of bread dough. … On the other end of the hydration spectrum, a \"liquid\" preferment has the consistency of pancake batter.","work":"martin-philip-baking-with-preferments"},{"label":"King Arthur Baking, Preferment","url":"https://www.kingarthurbaking.com/pro/reference/preferment","kind":"practitioner","page":"Preferment","quote":"Being that pâte fermentée is a piece of mixed dough, we note that it therefore contains all the ingredients of finished dough, that is, flour, water, salt, and yeast.","work":"king-arthur-baking-preferment"},{"label":"King Arthur Baking, Preferment","url":"https://www.kingarthurbaking.com/pro/reference/preferment","kind":"practitioner","page":"Preferment","quote":"A characteristic of all preferments is the development of acidity as a result of fermentation activity, and this acidity has a strengthening effect on the gluten structure.","work":"king-arthur-baking-preferment"}],"id":"preferment","look":{"parts":[{"slot":"bowl","shape":"lathe","profile":[[0,0],[0.48,0],[0.62,0.08],[0.67,0.18],[0.59,0.3]],"pos":[0,0,0],"color":"#b7c2c0","material":"metal"},{"slot":"preferment","shape":"lathe","smooth":true,"profile":[[0,0.02],[0.5,0.02],[0.54,0.1],[0.45,0.28],[0.2,0.38],[0,0.39]],"pos":[0,0.14,0],"color":"#c99d62","material":"matte"},{"slot":"bubbles","shape":"particles","count":46,"box":[0.82,0.16,0.82],"pos":[0,0.46,0],"size":0.018,"color":"#f4dcac","motion":"rise"}]}},{"term":"Formula","aka":["recipe","baker's formula"],"kind":"part","plain":"A bread recipe written as ingredient weights and as baker's percentages of the flour.","does":"Expresses flour as 100% and the other ingredients relative to it, making dough proportions comparable.","ask":"What are the hydration, salt, leaven and enrichment percentages?","cues":["A table of ingredients with flour at 100%","Weights in grams, not cups"],"children":["bakers-percentage","hydration","salt","enrichment","soaker"],"at":[0.2,0.4,0.9],"sources":[{"label":"King Arthur Baking, Baker's Percentage","url":"https://www.kingarthurbaking.com/pro/reference/bakers-percentage","kind":"reference","page":"Baker's Percentage","quote":"In using baker's percentage, each ingredient in a formula is expressed as a percentage of the flour weight, and the flour weight is always expressed as 100%.","work":"king-arthur-baking-bakers-percentage"},{"label":"King Arthur Baking, Baker's Percentage","url":"https://www.kingarthurbaking.com/pro/reference/bakers-percentage","kind":"reference","page":"Baker's Percentage","quote":"For example, to calculate the percentage of water, we divide its weight by the flour's and multiply by 100: (33 ÷ 50) x 100 = 66%","work":"king-arthur-baking-bakers-percentage"},{"label":"King Arthur Baking, Baker's Percentage","url":"https://www.kingarthurbaking.com/pro/reference/bakers-percentage","kind":"reference","page":"Baker's Percentage","quote":"This common language enables the baker to not only communicate with other bakers, but also makes it possible to quickly assess a formula simply by seeing the percentages used.","work":"king-arthur-baking-bakers-percentage"}],"id":"formula","look":{"parts":[{"slot":"clipboard","shape":"box","size":[2.9,0.14,2.15],"pos":[0,0,0],"radius":0.08,"color":"#8b5a3c","material":"matte"},{"slot":"table","shape":"plane","size":[2.66,1.88],"pos":[0,0.1,0.09],"color":"#fff2cd","material":"screen","svg":"BREAD FORMULAflourwatersaltleaven100%70%2%20%"}]}},{"term":"Baker's percentage","aka":["baker's math","formula percentages"],"kind":"concept","plain":"Each ingredient written as a percentage of the total flour weight, with the flour at 100%.","does":"Lets bakers scale a formula and compare doughs by dividing each ingredient's weight by the flour's weight.","ask":"What is each ingredient as a percentage of the flour?","cues":["Flour listed as 100% and the column adding to more than 100%","The same ratios remain while batch weights change"],"at":[0,0.2,0.1],"sources":[{"label":"King Arthur Baking, Baker's Percentage","url":"https://www.kingarthurbaking.com/pro/reference/bakers-percentage","kind":"reference","page":"Baker's Percentage","quote":"In using baker's percentage, each ingredient in a formula is expressed as a percentage of the flour weight, and the flour weight is always expressed as 100%.","work":"king-arthur-baking-bakers-percentage"},{"label":"King Arthur Baking, Baker's Percentage","url":"https://www.kingarthurbaking.com/pro/reference/bakers-percentage","kind":"reference","page":"Baker's Percentage","quote":"To determine the percentage of the other ingredients, we divide the weight of each one by the weight of the flour, and then multiply the result (which is in decimal form) by 100 to convert it to a percent.","work":"king-arthur-baking-bakers-percentage"},{"label":"King Arthur Baking, Baker's Percentage","url":"https://www.kingarthurbaking.com/pro/reference/bakers-percentage","kind":"reference","page":"Baker's Percentage","quote":"Second, it is quite easy to scale a formula up or down when we are working with baker's percent.","work":"king-arthur-baking-bakers-percentage"},{"label":"King Arthur Baking, Baker's Percentage","url":"https://www.kingarthurbaking.com/pro/reference/bakers-percentage","kind":"reference","page":"Baker's Percentage","quote":"This common language enables the baker to not only communicate with other bakers, but also makes it possible to quickly assess a formula simply by seeing the percentages used.","work":"king-arthur-baking-bakers-percentage"}],"id":"bakers-percentage","look":{"parts":[{"slot":"table","shape":"plane","size":[2.8,1.65],"pos":[0,0,0],"color":"#fff1c8","material":"screen","svg":"BAKER'S PERCENTAGEflourwatersaltleaven100%70%2%20%"},{"slot":"flour-mark","shape":"box","size":[0.2,0.22,0.2],"pos":[-1.12,0.1,0.12],"color":"#d4a24c","material":"matte"}]}},{"term":"Hydration","aka":["how wet the dough is","water percentage"],"kind":"knob","plain":"The water percentage of dough relative to flour.","does":"Shows how wet or stiff dough will be and affects mixing, strength development, folding, shaping and baking.","ask":"How much water can this flour take for this bread?","cues":["A graduated vessel shows the water level","The dough sample ranges from stiff and shaggy to glossy and slack"],"at":[0,0.1,0.1],"range":"Around 60% is low hydration; 80% or higher is high hydration.","trouble":"A high-hydration dough can be slack and sticky; a low-hydration dough can be stiff.","links":[{"to":"crumb-structure","rel":"raises"}],"sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 13","quote":"Hydration is the percentage of water in a dough relative to the flour.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Martin Philip, Hydration in bread dough, explained","url":"https://www.kingarthurbaking.com/blog/2023/01/11/bread-hydration","kind":"practitioner","page":"Hydration in bread dough, explained","quote":"Hydration affects doughs at every step of the breadmaking process, from how we mix and develop strength to how we fold, shape, and even bake.","work":"martin-philip-hydration-in-bread-dough-explained"},{"label":"Martin Philip, Hydration in bread dough, explained","url":"https://www.kingarthurbaking.com/blog/2023/01/11/bread-hydration","kind":"practitioner","page":"Hydration in bread dough, explained","quote":"If I go to make a recipe with all-purpose flour and a hydration percentage in the 75% to 85% range, I know before even mixing the dough that it will likely be slack or sticky. … High hydration refers to doughs that are often in excess of 80% hydration. … At the other end of the spectrum are doughs that fall around 60% hydration, which would be considered low hydration or “stiff.”","work":"martin-philip-hydration-in-bread-dough-explained"}],"id":"hydration","look":{"parts":[{"slot":"cylinder","shape":"lathe","profile":[[0,0],[0.27,0],[0.29,0.04],[0.29,1]],"pos":[-0.55,0,0],"color":"#d8e8e8","opacity":0.46,"material":"glass"},{"slot":"water","shape":"lathe","profile":[[0,0],[0.25,0],[0.25,0.62],[0.21,0.66],[0,0.66]],"pos":[-0.55,0,0],"color":"#82b8c7","opacity":0.72,"material":"liquid"},{"slot":"scale","shape":"plane","size":[1.35,0.72],"pos":[0.8,0.58,0],"color":"#edf3d2","material":"screen","svg":"HYDRATION70%"}]}},{"term":"Salt","aka":["salt percentage"],"kind":"part","plain":"Salt, usually close to 2% of the flour weight.","does":"Seasons the bread, tightens the gluten, and slows fermentation.","ask":"Is the salt near 2% of the flour, and when does it go in?","cues":["White crystals sit in a small dish beside the dough","The baked loaf has an even savoury crust and crumb"],"at":[0,-0.1,0.1],"range":"About 1.8–2% of flour weight.","trouble":"Without enough salt, dough is slack and yeast ferments too quickly; too much salt retards yeast and reduces volume.","sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 10","quote":"Salt is not added to an autolyse, because its tightening effect on the gluten network","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"King Arthur Baking, Salt","url":"https://www.kingarthurbaking.com/pro/reference/salt","kind":"reference","page":"Salt","quote":"Salt provides flavor. … Generally, the correct amount of salt in bread dough is 1.8 to 2% of salt based on flour weight (that is, 1.8–2 pounds of salt per 100 pounds of flour). … Salt tightens the gluten structure. … Salt has a retarding effect on the activity of the yeast.","work":"king-arthur-baking-salt"},{"label":"King Arthur Baking, Salt","url":"https://www.kingarthurbaking.com/pro/reference/salt","kind":"reference","page":"Salt","quote":"If there is an excess of salt in bread dough, the yeast is retarded to the point that there is a marked reduction in volume.","work":"king-arthur-baking-salt"},{"label":"King Arthur Baking, Salt","url":"https://www.kingarthurbaking.com/pro/reference/salt","kind":"reference","page":"Salt","quote":"When salt is left out, the resulting dough is slack and sticky in texture, work-up is difficult, and bread volume is poor. … If there is no salt, the yeast will ferment too quickly.","work":"king-arthur-baking-salt"}],"id":"salt","look":{"parts":[{"slot":"dish","shape":"lathe","profile":[[0,0],[0.36,0],[0.48,0.08],[0.55,0.16],[0.5,0.24]],"pos":[0,0,0],"color":"#d8d5ca","material":"matte"},{"slot":"salt","shape":"particles","count":90,"box":[0.72,0.16,0.72],"pos":[0,0.22,0],"size":0.025,"color":"#fbfaf0","motion":"settle"},{"slot":"spoon","shape":"box","size":[0.95,0.06,0.1],"pos":[0.7,0.32,0.2],"rot":[0,0,-18],"color":"#b7b9b5","material":"metal"}]}},{"term":"Enrichment","aka":["enriched dough","butter, eggs, sugar, milk"],"kind":"part","plain":"Ingredients such as fat, sugar, milk and eggs added to dough to change tenderness, colour, flavour, browning or structure.","does":"Fat can inhibit gluten development; sugar can tenderize, brown the crust and slow yeast at high levels; milk promotes tenderness and browning.","ask":"Is this a lean or an enriched dough, and how much fat and sugar does it carry?","cues":["Butter, sugar, egg or milk is visible beside the dough","The baked crust is softer, darker or more glossy than a lean loaf"],"at":[0,-0.2,0.1],"variants":[{"label":"Enrichment","items":[{"id":"fat","name":"Fat (butter, oil)","plain":"Fat coats gluten strands and gives bread a more tender texture.","sources":[{"label":"King Arthur Baking, Bread 101","url":"https://shop.kingarthurbaking.com/content/class-pdfs/Bread101_February2025.pdf","kind":"practitioner","page":"Bread 101","quote":"The addition of liquid or solid fats adds a more tender texture to breads by inhibiting the development of gluten.","work":"king-arthur-baking-bread-101"},{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 12","quote":"When fats are added in the form of butter, oil, eggs, and so on, the lipids coat the gluten strands and delay their development.","work":"jeffrey-hamelman-bread-a-bakers-book-of"}],"look":{"parts":[{"slot":"fat","shape":"box","size":[0.48,0.28,0.36],"pos":[-1,0.12,0],"radius":0.06,"color":"#e5c36e","material":"gloss"}]}},{"id":"sugar","name":"Sugar","plain":"Sweetener that adds flavour and tenderness, darkens the crust as it caramelizes, and slows yeast at high quantity.","sources":[{"label":"King Arthur Baking, Bread 101","url":"https://shop.kingarthurbaking.com/content/class-pdfs/Bread101_February2025.pdf","kind":"practitioner","page":"Bread 101","quote":"Sugar and other sweeteners add flavor and tenderness to any bread. … Adding sugar to bread doughs also leads to more color in a baked loaf, because when sugar caramelizes it darkens the color of the crust. … Like salt, sugar attracts water to itself, and so in high quantities sugar will slow down the yeast fermentation in our bread.","work":"king-arthur-baking-bread-101"}],"look":{"parts":[{"slot":"sugar","shape":"particles","count":85,"box":[0.48,0.22,0.42],"pos":[-0.35,0.16,0],"size":0.022,"color":"#fff8e3","motion":"settle"}]}},{"id":"eggs","name":"Eggs","plain":"Eggs help set baked-good structure and texture.","sources":[{"label":"American Egg Board, Tenderization/Texture","url":"https://www.incredibleegg.org/professionals/manufacturers/real-egg-functionality/tenderization-texture/","kind":"maker","page":"Tenderization/Texture","quote":"Eggs help set the structure the aid with baked good texture","work":"american-egg-board-tenderization-texture"}],"look":{"parts":[{"slot":"eggs","shape":"lathe","smooth":true,"profile":[[0,0],[0.2,0],[0.26,0.12],[0.2,0.3],[0.08,0.4],[0,0.42]],"pos":[0.55,0.03,0],"color":"#e9c649","material":"gloss"}]}},{"id":"milk","name":"Milk","plain":"Milk contributes flavour, tenderness and browning.","sources":[{"label":"King Arthur Baking, Bread 101","url":"https://shop.kingarthurbaking.com/content/class-pdfs/Bread101_February2025.pdf","kind":"practitioner","page":"Bread 101","quote":"Dairy milk contributes flavor, promotes tenderness, and increases browning.","work":"king-arthur-baking-bread-101"}],"look":{"parts":[{"slot":"milk","shape":"lathe","profile":[[0,0],[0.2,0],[0.22,0.06],[0.19,0.55],[0.12,0.66],[0,0.68]],"pos":[1,0,0],"color":"#f7f3e4","material":"liquid"}]}}]}],"sources":[{"label":"King Arthur Baking, Bread 101","url":"https://shop.kingarthurbaking.com/content/class-pdfs/Bread101_February2025.pdf","kind":"practitioner","page":"Bread 101","quote":"The addition of liquid or solid fats adds a more tender texture to breads by inhibiting the development of gluten.","work":"king-arthur-baking-bread-101"},{"label":"King Arthur Baking, Bread 101","url":"https://shop.kingarthurbaking.com/content/class-pdfs/Bread101_February2025.pdf","kind":"practitioner","page":"Bread 101","quote":"Sugar and other sweeteners add flavor and tenderness to any bread. … Dairy milk contributes flavor, promotes tenderness, and increases browning.","work":"king-arthur-baking-bread-101"},{"label":"American Egg Board, Tenderization/Texture","url":"https://www.incredibleegg.org/professionals/manufacturers/real-egg-functionality/tenderization-texture/","kind":"maker","page":"Tenderization/Texture","quote":"Eggs help set the structure the aid with baked good texture","work":"american-egg-board-tenderization-texture"}],"id":"enrichment","look":{"parts":[{"slot":"bowl","shape":"lathe","profile":[[0,0],[0.55,0],[0.67,0.08],[0.7,0.18],[0.62,0.3]],"pos":[0,0,0],"color":"#b7c3c2","material":"metal"},{"slot":"fat","shape":"box","size":[0.38,0.25,0.3],"pos":[-1,0.12,0],"radius":0.06,"color":"#e5c36e","material":"matte"},{"slot":"sugar","shape":"cone","radius":0.28,"height":0.24,"pos":[-0.35,0.05,0],"color":"#f6f0d4","material":"matte"},{"slot":"eggs","shape":"lathe","smooth":true,"profile":[[0,0],[0.2,0],[0.26,0.12],[0.2,0.3],[0.08,0.4],[0,0.42]],"pos":[0.55,0.03,0],"color":"#e7c54c","material":"gloss"},{"slot":"milk","shape":"lathe","profile":[[0,0],[0.2,0],[0.22,0.06],[0.19,0.55],[0.12,0.66],[0,0.68]],"pos":[1,0,0],"color":"#f3efe0","material":"liquid"}]}},{"term":"Soaker","aka":["mash","scald","porridge","soaked grains","sprouted grains"],"kind":"part","plain":"A quantity of grains or seeds soaked in water for a few hours or overnight before mixing into dough.","does":"Fully hydrates dense additions so they do not pull moisture from the dough and leave a dense loaf.","ask":"Which additions need soaking, for how long, and how much water will they take from the dough?","cues":["Whole or cracked grains and seeds visible in the crumb","A moist","dense crumb flecked with grain"],"at":[0,-0.3,0.1],"sources":[{"label":"King Arthur Baking, 3 ways to switch up your bread baking","url":"https://www.kingarthurbaking.com/blog/2020/10/28/3-ways-to-switch-up-your-bread-baking","kind":"practitioner","page":"3 ways to switch up your bread baking","quote":"When adding coarse dry ingredients to a dough, I always presoak these additions, making what bakers call a “soaker.” Presoaking dense grains will ensure they don’t pull moisture from your dough, leaving you with a dense, brick-like loaf.","work":"king-arthur-baking-3-ways-to-switch-up-your-bread-baking"}],"id":"soaker","look":{"parts":[{"slot":"bowl","shape":"lathe","profile":[[0,0],[0.58,0],[0.72,0.08],[0.76,0.18],[0.68,0.3]],"pos":[0,0,0],"color":"#aebabc","material":"metal"},{"slot":"water","shape":"lathe","profile":[[0,0],[0.62,0],[0.62,0.18],[0.55,0.24],[0,0.25]],"pos":[0,0.18,0],"color":"#91bdc6","opacity":0.64,"material":"liquid"},{"slot":"grains","shape":"particles","count":70,"box":[1.05,0.24,1.05],"pos":[0,0.42,0],"size":0.045,"color":"#8a623d","motion":"settle"},{"slot":"bran","shape":"particles","count":35,"box":[0.95,0.22,0.95],"pos":[0,0.5,0],"size":0.022,"color":"#c79b5d","motion":"settle"}]}},{"term":"Mixing","aka":["kneading"],"kind":"process","plain":"Combining the ingredients and working the dough until its gluten is developed as the bread needs.","does":"Develops gluten strength through mixing, folding or fermentation.","ask":"Which mixing method, for how long, and to what development?","cues":["Dough turns from shaggy to smooth","Dough clears the sides of the bowl"],"children":["autolyse","desired-dough-temperature","windowpane-test","dough-strength"],"at":[-1.3,0.35,0.3],"variants":[{"label":"Method","items":[{"id":"no-knead","name":"No-knead and folds","plain":"Little or no kneading; folds and a long rise develop the gluten.","sources":[{"label":"King Arthur Baking, Can I make any bread recipe a no-knead recipe?","url":"https://www.kingarthurbaking.com/blog/2022/05/25/how-to-make-a-bread-recipe-no-knead","kind":"practitioner","page":"Can I make any bread recipe a no-knead recipe?","quote":"Agitating your dough through folds and stretches creates an overlapping network of proteins called gluten. … That’s why most no-knead recipes include a long, slow rise — the dough needs time to fully allow the gluten to develop.","work":"king-arthur-baking-can-i-make-any-bread-recipe-a"}],"look":{"parts":[{"slot":"method","shape":"box","size":[0.18,0.6,0.18],"pos":[-0.3,0.72,0],"color":"#a46f48","material":"matte"},{"slot":"method","shape":"box","size":[0.5,0.08,0.16],"pos":[0,0.95,0],"color":"#a46f48","material":"matte"}]}},{"id":"short-mix","name":"Short mix","plain":"A short mechanical mix followed by a long fermentation.","sources":[{"label":"Wayne Gisslen, Professional Baking, 7th edition","url":"https://resources.escoffier.edu/textbooks/gisslen/professional_baking7th.pdf","kind":"book","isbn":"9781119148449","page":"ch. 7, p. 119","quote":"Short Mix The short mix technique combines a short mix and long bulk fermentation.","work":"wayne-gisslen-professional-baking-7th-edition"}],"look":{"parts":[{"slot":"method","shape":"cylinder","radiusTop":0.08,"radiusBottom":0.08,"height":0.92,"pos":[0,0.72,0],"color":"#8699a2","material":"metal"}]}},{"id":"improved-mix","name":"Improved mix","plain":"A compromise between short and intensive mixing, with partial development and a longer fermentation.","sources":[{"label":"San Francisco Baking Institute, Improved Mix","url":"https://sfbi.com/topic/2-2-improved-mix-2/","kind":"practitioner","page":"Improved Mix","quote":"A compromise between short and intensive mixing, improved mixing produces a flavorful bread with a creamy, open crumb and good shelf life.","work":"san-francisco-baking-institute-improved-mix"},{"label":"San Francisco Baking Institute, Improved Mix","url":"https://sfbi.com/topic/2-2-improved-mix-2/","kind":"practitioner","page":"Improved Mix","quote":"It can be produced using semi-mechanized processes as the medium-soft dough is mixed to half-development and needs only a slightly long fermentation time.","work":"san-francisco-baking-institute-improved-mix"}],"look":{"parts":[{"slot":"method","shape":"cylinder","radiusTop":0.09,"radiusBottom":0.09,"height":1.02,"pos":[0,0.76,0],"color":"#6f8790","material":"metal"}]}},{"id":"intensive-mix","name":"Intensive mix","plain":"A long mix followed by a short fermentation, developing the dough strongly.","sources":[{"label":"Wayne Gisslen, Professional Baking, 7th edition","url":"https://resources.escoffier.edu/textbooks/gisslen/professional_baking7th.pdf","kind":"book","isbn":"9781119148449","page":"ch. 7, p. 119","quote":"Intensive mix: A yeast dough mixing technique that combines a long mixing period with a short fermentation period.","work":"wayne-gisslen-professional-baking-7th-edition"}],"look":{"parts":[{"slot":"method","shape":"cylinder","radiusTop":0.11,"radiusBottom":0.11,"height":1.12,"pos":[0,0.82,0],"color":"#536c77","material":"metal"}]}}]}],"sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, pp. 6–12","quote":"Mixing the dough so that the gluten is adequately developed enables the dough to stretch well, to resist ripping, and to hold trapped carbon dioxide gases that are produced during yeast fermentation, which in turn enables bread to emerge from the oven with good volume and lightness.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"King Arthur Baking, Can I make any bread recipe a no-knead recipe?","url":"https://www.kingarthurbaking.com/blog/2022/05/25/how-to-make-a-bread-recipe-no-knead","kind":"practitioner","page":"Can I make any bread recipe a no-knead recipe?","quote":"Agitating your dough through folds and stretches creates an overlapping network of proteins called gluten. … That’s why most no-knead recipes include a long, slow rise — the dough needs time to fully allow the gluten to develop.","work":"king-arthur-baking-can-i-make-any-bread-recipe-a"},{"label":"Wayne Gisslen, Professional Baking, 7th edition","url":"https://resources.escoffier.edu/textbooks/gisslen/professional_baking7th.pdf","kind":"book","isbn":"9781119148449","page":"ch. 7, p. 118","quote":"Three basic mixing techniques are used for most yeast products: the short mix technique, the improved mix technique, and the intensive mix technique","work":"wayne-gisslen-professional-baking-7th-edition"}],"id":"mixing","look":{"parts":[{"slot":"bowl","shape":"lathe","profile":[[0,0],[0.62,0],[0.77,0.08],[0.8,0.18],[0.7,0.31]],"pos":[0,0,0],"color":"#aebabc","material":"metal"},{"slot":"dough","shape":"lathe","smooth":true,"profile":[[0,0.02],[0.57,0.02],[0.61,0.14],[0.48,0.32],[0.23,0.42],[0,0.43]],"pos":[0,0.19,0],"color":"#d3a66a","material":"matte"},{"slot":"method","shape":"cylinder","radiusTop":0.07,"radiusBottom":0.07,"height":0.86,"pos":[0,0.7,0],"color":"#9dabb0","material":"metal"},{"slot":"particles","shape":"particles","count":40,"box":[0.9,0.25,0.9],"pos":[0,0.48,0],"size":0.016,"color":"#f0d39a","motion":"orbit"}]}},{"term":"Autolyse","aka":["rest before kneading","flour and water rest"],"kind":"process","plain":"A rest of flour and water before salt and leaven are added.","does":"Fully hydrates flour and lets gluten bonds develop with little mechanical mixing.","ask":"Did the flour and water rest before the full mix, and for how long?","cues":["A covered bowl holding flour and water","The dough looks rough before the rest and smoother after it"],"at":[0,0.2,0],"range":"About 15–30 minutes.","sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, pp. 10–11","quote":"During the rest period, the flour fully hydrates, and the gluten bonds, somewhat magically, continue to develop in spite of the lack of mechanical mixing.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"King Arthur Baking, Traveling Crusty Artisan Bread","url":"https://www.kingarthurbaking.com/blog/2014/03/28/traveling-crusty-artisan-bread","kind":"practitioner","page":"Traveling Crusty Artisan Bread","quote":"Let the shaggy dough rest, covered, for 15 to 30 minutes so the flour hydrates. … This is key to great bread, and is called “autolyse.” After the rest period, add the salt and yeast and incorporate well","work":"king-arthur-baking-traveling-crusty-artisan-bread"}],"id":"autolyse","look":{"parts":[{"slot":"bowl","shape":"lathe","profile":[[0,0],[0.58,0],[0.7,0.08],[0.73,0.18],[0.65,0.3]],"pos":[0,0,0],"color":"#aeb9bb","material":"metal"},{"slot":"dough","shape":"lathe","smooth":true,"profile":[[0,0.02],[0.54,0.02],[0.59,0.14],[0.45,0.3],[0.2,0.4],[0,0.41]],"pos":[0,0.2,0],"color":"#d5ae77","material":"matte"},{"slot":"cover","shape":"plane","size":[1.25,0.72],"pos":[0,0.7,0],"color":"#dbe2df","opacity":0.35,"material":"glass"}]}},{"term":"Desired dough temperature","aka":["DDT","water temperature"],"kind":"knob","plain":"The target temperature of dough at the end of mixing, reached by choosing the water temperature.","does":"Helps keep fermentation and baking results consistent.","ask":"What water temperature brings the dough to its target after mixing?","cues":["A probe thermometer in the dough at the end of mixing","The display settles near 24–26 °C"],"at":[0,0.85,0],"range":"75–78 °F (24–26 °C) for wheat-based yeast breads.","links":[{"to":"dough-temperature","rel":"controls"}],"sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 6","quote":"The first step in proper mixing has nothing to do with actual mixing at all: It involves the simple determination of the water temperature required for the mix, which is calculated by computing the desired dough temperature","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Barb Alpern, Desired dough temperature","url":"https://www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature","kind":"practitioner","page":"Desired dough temperature","quote":"Bringing your yeast dough to what professionals call the desired dough temperature (DDT) helps ensure consistently great results — winter, summer, or anytime during the year. … For wheat-based yeast breads, professionals have determined that the ideal dough temperature range is 75-78°F.","work":"barb-alpern-desired-dough-temperature"}],"id":"desired-dough-temperature","look":{"parts":[{"slot":"dough","shape":"lathe","smooth":true,"profile":[[0,0],[0.5,0],[0.62,0.12],[0.52,0.32],[0.25,0.44],[0,0.45]],"pos":[-0.45,0,0],"color":"#d3a66b","material":"matte"},{"slot":"probe","shape":"cylinder","radiusTop":0.035,"radiusBottom":0.035,"height":0.72,"pos":[-0.2,0.42,0.06],"rot":[0,0,-20],"color":"#8f9da0","material":"metal"},{"slot":"display","shape":"plane","size":[1.35,0.75],"pos":[0.85,0.62,0],"color":"#e4efca","material":"screen","svg":"TARGET DOUGH25°C"}]}},{"term":"Windowpane test","aka":["gluten window","membrane test"],"kind":"measure","plain":"Stretching a small piece of dough into a thin sheet to check gluten development.","does":"Shows how strong, elastic and developed the dough is.","ask":"Does the dough stretch into a thin, translucent sheet?","cues":["A thin, translucent membrane","Ragged tears when the gluten is under-developed"],"at":[0.7,0.45,0.1],"sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 9","quote":"Some bakers pull off a small piece of dough and look at the “gluten window” by gently stretching the dough to the thinnest sheet possible (sometimes called the “windowpane test”).","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"King Arthur Baking, What is the windowpane test for bread dough?","url":"https://www.kingarthurbaking.com/blog/2022/10/14/what-is-the-windowpane-test-for-bread-dough","kind":"practitioner","page":"What is the windowpane test for bread dough?","quote":"It’s called the windowpane test, and it lets you actually see with your eyes how strong the dough is. … This may happen almost immediately, or the dough may stretch so far you can see light through it; this is called “achieving the windowpane.”","work":"king-arthur-baking-what-is-the-windowpane-test"}],"id":"windowpane-test","look":{"parts":[{"slot":"sheet","shape":"plane","size":[1.65,1.12],"pos":[0,0.66,0],"opacity":0.72,"material":"glass","svg":""},{"slot":"left","shape":"box","size":[0.18,0.5,0.22],"pos":[-1,0.66,0],"radius":0.05,"color":"#8b5c3d","material":"matte"},{"slot":"right","shape":"box","size":[0.18,0.5,0.22],"pos":[1,0.66,0],"radius":0.05,"color":"#8b5c3d","material":"matte"}]}},{"term":"Dough strength and extensibility","aka":["elasticity","a strong dough","slack dough"],"kind":"concept","plain":"Strength is resistance to stretching and shape loss; extensibility is how far dough stretches before tearing.","does":"Their balance lets dough retain gas and shape while expanding; poor balance can make loaves flatten or limit expansion.","ask":"Does this dough need more strength or more extensibility?","cues":["A strong dough keeps a tall, smooth shape","A more extensible sheet stretches thin before tearing"],"at":[0,0.4,0],"sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, pp. 7–9","quote":"Both are necessary, and proper mixing is required to develop the potential for both elasticity and extensibility.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 6","quote":"Glutenin helps develop dough structure and the elastic quality of the dough, that is, the dough’s resistance to stretching.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"American Society of Baking, Dough Handling Properties","url":"https://asbe.org/article/dough-handling-properties/","kind":"reference","page":"Dough Handling Properties","quote":"In general, a dough should have good extensibility and just enough elasticity to retain gasses yet expand sufficiently during proofing and baking (oven spring) while retaining its original or desired form. … For example, hearth breads require good extensibility and good elasticity otherwise the loaves could flatten out rather than bake up high and round.","work":"american-society-of-baking-dough-handling"},{"label":"American Society of Baking, Dough Handling Properties","url":"https://asbe.org/article/dough-handling-properties/","kind":"reference","page":"Dough Handling Properties","quote":"Extensibility: Ability of the dough to be stretched, extended or elongated when forces, stress and pressures are applied to it. … Elasticity: Ability of the dough to regain its original shape after a deforming force has been applied and removed.","work":"american-society-of-baking-dough-handling"}],"id":"dough-strength","look":{"parts":[{"slot":"strong","shape":"lathe","smooth":true,"profile":[[0,0],[0.42,0],[0.5,0.12],[0.46,0.42],[0.28,0.58],[0,0.6]],"pos":[-0.82,0,0],"color":"#c9955e","material":"matte"},{"slot":"stretch","shape":"plane","size":[1.12,0.68],"pos":[0.45,0.48,0],"color":"#e8d1a1","opacity":0.8,"material":"glass","svg":""},{"slot":"ruler","shape":"box","size":[1.25,0.08,0.08],"pos":[0.45,0.04,0],"color":"#c59c52","material":"matte"}]}},{"term":"Fermentation","aka":["rising","proving"],"kind":"process","plain":"Yeast feeding releases carbon dioxide, alcohol and organic acids, while gluten traps the carbon dioxide in the dough.","does":"Raises the dough and builds flavour as fermentation proceeds.","ask":"Has the dough fermented enough, judged by temperature, time and the dough itself?","cues":["Bubbles lift a dough in its tub","The dough changes from dense to airy and elastic"],"at":[-1.1,0.6,-0.4],"children":["bulk-fermentation","dough-temperature","final-proof","dough-acidity","fermentation-curve"],"sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 13","quote":"Carbon dioxide is produced by the yeast throughout the entire duration of dough fermentation.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Maurizio Leo, The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More","url":"https://penguinrandomhouselibrary.com/book/?isbn=9780593138410","kind":"book","isbn":"9780593138410","page":"Introduction","quote":"It’s bread with just enough sourness from the natural fermentation to make your mouth water, with enough wholesomeness from whole grains to let you know this food is nourishing and honest.","work":"maurizio-leo-the-perfect-loaf-the-craft-and"},{"label":"King Arthur Baking, The comprehensive guide to baking with yeast","url":"https://www.kingarthurbaking.com/blog/2023/05/10/guide-to-baking-with-yeast","kind":"practitioner","page":"article","quote":"The byproducts of feeding yeast are carbon dioxide, alcohol, and organic acids.","work":"king-arthur-baking-the-comprehensive-guide-to"},{"label":"King Arthur Baking, The comprehensive guide to baking with yeast","url":"https://www.kingarthurbaking.com/blog/2023/05/10/guide-to-baking-with-yeast","kind":"practitioner","page":"article","quote":"Carbon dioxide released by yeast is trapped in bread dough’s elastic web of gluten","work":"king-arthur-baking-the-comprehensive-guide-to"}],"id":"fermentation","look":{"parts":[{"slot":"tub","shape":"lathe","profile":[[0,0],[0.67,0],[0.78,0.08],[0.82,0.18],[0.73,0.32]],"pos":[-1,0,0],"color":"#cbd4d0","opacity":0.52,"material":"glass"},{"slot":"dough","shape":"lathe","smooth":true,"profile":[[0,0.02],[0.62,0.02],[0.68,0.14],[0.56,0.34],[0.3,0.48],[0,0.5]],"pos":[-1,0.2,0],"color":"#d1a16a","material":"foam"},{"slot":"bubbles","shape":"particles","count":70,"box":[1.05,0.42,1.05],"pos":[-1,0.6,0],"size":0.021,"color":"#f3dba9","motion":"rise"},{"slot":"thermometer","shape":"cylinder","radiusTop":0.035,"radiusBottom":0.035,"height":0.72,"pos":[0.05,0.43,0],"rot":[0,0,-15],"color":"#8d9ca1","material":"metal"},{"slot":"ph","shape":"plane","size":[1.15,0.72],"pos":[1.05,0.52,0],"color":"#dceecb","material":"screen","svg":"FERMENTATIONpH 4.2"}]}},{"term":"Bulk fermentation","aka":["first rise","first fermentation"],"kind":"process","plain":"The first fermentation of the whole batch, after mixing and before dividing.","does":"Produces dough that is smooth, strong, easy to handle and well-risen.","ask":"Is the dough risen, airy and strong enough to divide?","cues":["A domed, jiggly dough with bubbles at the edges","Volume growth in a straight-sided tub"],"children":["stretch-and-fold","volume-rise"],"at":[-1,0.4,0],"sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 9","quote":"Bulk fermentation lasts for many hours, punctuated by a number of folds, and the dough slowly reaches maturity.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Maurizio Leo, The Ultimate Guide to Bread Dough Bulk Fermentation","url":"https://www.theperfectloaf.com/guides/the-ultimate-guide-to-bread-dough-bulk-fermentation/","kind":"practitioner","page":"article","quote":"When performed correctly, a successful bulk fermentation will result in bread dough that’s smooth, strong, and easy to handle","work":"maurizio-leo-the-ultimate-guide-to-bread-dough"}],"id":"bulk-fermentation","look":{"parts":[{"slot":"tub","shape":"lathe","profile":[[0,0],[0.68,0],[0.8,0.08],[0.83,0.18],[0.74,0.33]],"pos":[0,0,0],"color":"#cad6d3","opacity":0.55,"material":"glass"},{"slot":"dough","shape":"lathe","smooth":true,"profile":[[0,0.03],[0.65,0.03],[0.71,0.16],[0.57,0.38],[0.3,0.54],[0,0.56]],"pos":[0,0.2,0],"color":"#d0a169","material":"foam"},{"slot":"bubbles","shape":"particles","count":70,"box":[1.15,0.5,1.15],"pos":[0,0.64,0],"size":0.02,"color":"#f4dba9","motion":"rise"},{"slot":"marks","shape":"torus","radius":0.84,"tube":0.014,"pos":[0,0.52,0],"rot":[90,0,0],"color":"#c64e3f","material":"matte"}]}},{"term":"Stretch and fold","aka":["folds","coil folds","turns"],"kind":"process","plain":"Lifting the dough and folding it over itself a few times during bulk fermentation.","does":"Strengthens the dough, equalizes its temperature, and lets the baker assess fermentation.","ask":"Does the dough need another set of folds, or is it strong enough?","cues":["Dough holds a taller shape after each set","Folded layers leave a smooth, rounded top"],"at":[0.45,0.5,0.08],"range":"Sets commonly spaced about 30 minutes apart during bulk fermentation","sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 16","quote":"When we fold the dough, the gluten strands are again being stretched and aligned, and we instantly feel a dramatic strengthening of the dough.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Maurizio Leo, The Ultimate Guide to Bread Dough Bulk Fermentation","url":"https://www.theperfectloaf.com/guides/the-ultimate-guide-to-bread-dough-bulk-fermentation/","kind":"practitioner","page":"article","quote":"Stretching and folding during bulk fermentation helps: Easily and effectively strengthen the dough Equalize the dough’s temperature Give you an opportunity to check in on the dough and assess fermentation","work":"maurizio-leo-the-ultimate-guide-to-bread-dough"},{"label":"Maurizio Leo, Bulk fermentation, explained","url":"https://www.kingarthurbaking.com/blog/2019/07/22/bulk-fermentation?page=2","kind":"practitioner","page":"article","quote":"For most doughs, I find spacing out each set by 30 minutes","work":"maurizio-leo-bulk-fermentation-explained"}],"id":"stretch-and-fold","look":{"parts":[{"slot":"tub","shape":"lathe","profile":[[0,0],[0.66,0],[0.78,0.08],[0.8,0.18],[0.7,0.3]],"pos":[0,0,0],"color":"#c4d1cf","opacity":0.52,"material":"glass"},{"slot":"dough","shape":"lathe","smooth":true,"profile":[[0,0.02],[0.58,0.02],[0.66,0.14],[0.58,0.32],[0.28,0.44],[0,0.46]],"pos":[0,0.2,0],"color":"#d4a66d","material":"matte"},{"slot":"fold","shape":"lathe","smooth":true,"profile":[[0,0],[0.2,0],[0.25,0.08],[0.18,0.5],[0.08,0.72],[0,0.76]],"pos":[0.46,0.42,0.08],"rot":[0,0,-35],"color":"#e0b477","material":"matte"}]}},{"term":"Volume rise","aka":["doubling","aliquot jar"],"kind":"measure","plain":"How much the dough has grown since mixing, read in a straight-sided container or a small sample jar.","does":"Tracks dough growth as a percentage rise.","ask":"How much has the dough grown since mixing?","cues":["Tape or marks on the side of a straight-sided container","The dough level sits between start and target marks"],"at":[-0.8,0.65,0],"sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 19","quote":"85 to 90 percent rising is a fair approximation to begin with.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"The Sourdough Journey, The SECRET of Bulk Fermentation: Measuring Dough Temperature and Percentage Rise","url":"https://thesourdoughjourney.com/wp-content/uploads/2024/01/The-The-SECRET-of-Bulk-Fermentation-Measuring-Dough-Temperature-and-Percentage-Rise.pdf","kind":"practitioner","page":"p. 6","quote":"Multiply your starting volume times 1 + the percentage rise, and mark the target on your vessel.","work":"the-sourdough-journey-the-secret-of-bulk-dough"}],"id":"volume-rise","look":{"parts":[{"slot":"jar","shape":"lathe","profile":[[0,0],[0.32,0],[0.35,0.04],[0.35,1.35]],"pos":[-0.45,0,0],"color":"#dce5df","opacity":0.38,"material":"glass"},{"slot":"dough","shape":"lathe","smooth":true,"profile":[[0,0],[0.3,0],[0.3,0.62],[0.23,0.72],[0,0.74]],"pos":[-0.45,0,0],"color":"#d0a169","material":"foam"},{"slot":"marks","shape":"plane","size":[0.78,1.28],"pos":[0.46,0.64,0],"color":"#f2e8c5","material":"screen","svg":"100%75%50%25%"}]}},{"term":"Dough temperature","aka":["how warm the dough is"],"kind":"knob","plain":"The measured temperature of the dough at mixing and during fermentation.","does":"Controls fermentation speed, volume, flavour and texture.","ask":"What does the dough read, and how does that change the time?","cues":["A probe thermometer reading in the dough","The display stays near 24–25 °C as fermentation proceeds"],"at":[0.05,0.75,0],"range":"A final dough temperature of about 75–78 °F (24–25 °C)","links":[{"to":"bulk-fermentation","rel":"controls"}],"sources":[{"label":"Maurizio Leo, The Importance of Dough Temperature in Baking","url":"https://www.theperfectloaf.com/the-importance-of-dough-temperature-in-baking/","kind":"practitioner","page":"article","quote":"Temperature is the driving force in fermentation, and fermentation impacts sourdough bread volume, flavor, and texture.","work":"maurizio-leo-the-importance-of-dough-temperature"},{"label":"Maurizio Leo, The Importance of Dough Temperature in Baking","url":"https://www.theperfectloaf.com/the-importance-of-dough-temperature-in-baking/","kind":"practitioner","page":"article","quote":"For most recipes here, I target a final dough temperature between 75°F and 78°F (24-25°C).","work":"maurizio-leo-the-importance-of-dough-temperature"}],"id":"dough-temperature","look":{"parts":[{"slot":"dough","shape":"lathe","smooth":true,"profile":[[0,0],[0.48,0],[0.6,0.12],[0.5,0.34],[0.24,0.46],[0,0.48]],"pos":[-0.62,0,0],"color":"#d0a16a","material":"matte"},{"slot":"probe","shape":"cylinder","radiusTop":0.035,"radiusBottom":0.035,"height":0.78,"pos":[-0.38,0.44,0.05],"rot":[0,0,-18],"color":"#8e9ba0","material":"metal"},{"slot":"display","shape":"plane","size":[1.3,0.72],"pos":[0.85,0.58,0],"color":"#e5f0cc","material":"screen","svg":"DOUGH TEMP25°C"}]}},{"term":"Final proof","aka":["second rise","proofing","proving"],"kind":"process","plain":"The rise of the shaped loaf before it goes into the oven.","does":"Fills the shaped loaf with gas and raises it before baking.","ask":"Is the loaf proofed enough to bake, but not so far that it will collapse?","cues":["The loaf has grown in its basket or tin","The surface feels airy and soft"],"children":["poke-test"],"at":[-0.6,0.65,0],"sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 19","quote":"Final fermentation (final proofing) is the phase between shaping and loading the loaves into the oven.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Maurizio Leo, The Ultimate Guide to Proofing Bread Dough","url":"https://www.theperfectloaf.com/guides/proofing-bread-dough/","kind":"practitioner","page":"article","quote":"During this time—which varies based on the dough and temperature—fermentation continues to play the critical role of changing available sugars to organic acids and gasses to flavor and leaven the dough, all of which result in a loaf with ample volume and improved eating quality.","work":"maurizio-leo-the-ultimate-guide-to-proofing"}],"id":"final-proof","look":{"parts":[{"slot":"basket","shape":"lathe","profile":[[0,0],[0.6,0],[0.72,0.08],[0.75,0.18],[0.68,0.72],[0.54,0.82]],"pos":[0,0,0],"color":"#b88652","material":"matte"},{"slot":"dough","shape":"lathe","smooth":true,"profile":[[0,0.02],[0.48,0.02],[0.61,0.15],[0.55,0.45],[0.32,0.67],[0,0.71]],"pos":[0,0.17,0],"color":"#d7ad70","material":"matte"},{"slot":"cloth","shape":"plane","size":[1.42,0.88],"pos":[0,0.83,0],"color":"#e4ddd0","opacity":0.5,"material":"matte"},{"slot":"clock","shape":"cylinder","radiusTop":0.22,"radiusBottom":0.22,"height":0.1,"pos":[0.95,0.58,0.12],"rot":[90,0,0],"color":"#ede3c6","material":"matte"}]}},{"term":"Poke test","aka":["finger test","finger dent test"],"kind":"measure","plain":"Pressing the proofing dough with a floured finger and watching how the dent springs back.","does":"Tells under-proofed, proofed and over-proofed dough apart.","ask":"Does the dent fill back slowly and only partly?","cues":["Springs back slowly and partly: ready","Springs back at once: under-proofed","Stays dented: over-proofed"],"at":[0,0.55,0.08],"sources":[{"label":"Maurizio Leo, How to Use the Dough Poke Test","url":"https://www.theperfectloaf.com/how-to-use-the-dough-poke-test/","kind":"practitioner","page":"article","quote":"Underproofed Tight in basket Little rise and dense; very elastic Springs back quickly","work":"maurizio-leo-how-to-use-the-dough-poke-test"},{"label":"Maurizio Leo, How to Use the Dough Poke Test","url":"https://www.theperfectloaf.com/how-to-use-the-dough-poke-test/","kind":"practitioner","page":"article","quote":"Properly Proofed Relaxed and soft Airy and light, yet still elastic and cohesive Springs back very slowly","work":"maurizio-leo-how-to-use-the-dough-poke-test"},{"label":"Maurizio Leo, How to Use the Dough Poke Test","url":"https://www.theperfectloaf.com/how-to-use-the-dough-poke-test/","kind":"practitioner","page":"article","quote":"Overproofed Excessively soft and over-relaxed Excessively risen; potentially large bubbles with thin membranes; weak dough structure Never springs back","work":"maurizio-leo-how-to-use-the-dough-poke-test"}],"id":"poke-test","look":{"parts":[{"slot":"dough","shape":"lathe","smooth":true,"profile":[[0,0],[0.5,0],[0.64,0.14],[0.58,0.4],[0.36,0.62],[0.1,0.7],[0,0.71]],"pos":[0,0,0],"color":"#d5a86d","material":"foam"},{"slot":"finger","shape":"cone","radius":0.11,"height":0.56,"pos":[0.12,0.93,0.08],"rot":[0,0,18],"color":"#d69b7b","material":"matte"},{"slot":"dent","shape":"torus","radius":0.14,"tube":0.025,"pos":[0.13,0.58,0.1],"rot":[90,0,0],"color":"#b7794f","material":"matte"}]}},{"term":"Dough acidity","aka":["pH","TTA","sourness"],"kind":"measure","plain":"How acidic the dough has become, read as pH or as total titratable acidity.","does":"Tracks sourdough acidification through lactic and acetic acid production and the fall in pH.","ask":"How sour is the dough, and is it still on track?","cues":["A pH display reads in the acidic range","The dough smells tangy and the surface shows fine bubbles"],"at":[1.05,0.52,0],"range":"Sourdough fermentation can reach a pH of approximately 4.0","sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 9","quote":"Long fermentation times and the use of pre-ferments both increase the acidity of the dough through the development of organic acids","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Mugihito Oshiro, Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC7392915/","kind":"research","page":"article","quote":"One of the major characteristics of sourdough fermentation is a drop in pH proportional to the maturation of the LAB community that produces lactic and acetic acid, eventually reaching a pH of approximately 4.0","work":"mugihito-oshiro-impact-of-ph-on-succession-of"},{"label":"Mugihito Oshiro, Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC7392915/","kind":"research","page":"methods","quote":"Both pH and TTA were measured twice per sample, and the averaged values were obtained for each batch.","work":"mugihito-oshiro-impact-of-ph-on-succession-of"}],"id":"dough-acidity","look":{"parts":[{"slot":"beaker","shape":"lathe","profile":[[0,0],[0.34,0],[0.37,0.05],[0.37,0.76]],"pos":[-0.68,0,0],"color":"#d9e7dc","opacity":0.38,"material":"glass"},{"slot":"dough","shape":"lathe","smooth":true,"profile":[[0,0.02],[0.31,0.02],[0.31,0.42],[0.22,0.52],[0,0.54]],"pos":[-0.68,0,0],"color":"#c99a62","material":"liquid"},{"slot":"probe","shape":"cylinder","radiusTop":0.035,"radiusBottom":0.035,"height":0.7,"pos":[-0.36,0.54,0.05],"rot":[0,0,-20],"color":"#8b999c","material":"metal"},{"slot":"display","shape":"plane","size":[1.38,0.76],"pos":[0.9,0.57,0],"color":"#e5f0d5","material":"screen","svg":"ACIDITYpH 4.0"}]}},{"term":"Fermentation growth curve","aka":["yeast growth","how fast the dough rises"],"kind":"loop","plain":"Fermentation moves through acceleration, a period of maximum gas production, and then slowing with weak gassing.","does":"Explains why the rise speeds up, peaks and then slows as fermentation conditions change.","ask":"Where on the curve is this dough: still accelerating, near its peak, or past it?","cues":["Dough barely moves at first, then rises fast, then levels off","Growth slows as the dough smells and tastes more sour"],"at":[0,0.5,0],"pattern":"pattern-engine-brake","loop":{"type":"s-curve","through":["dough-temperature","bulk-fermentation","volume-rise","dough-acidity"]},"sources":[{"label":"J. L. Gelinas, Baker’s yeast sampling and frozen dough stability","url":"https://www.cerealsgrains.org/publications/cc/backissues/1995/Documents/72_609.pdf","kind":"research","page":"p. 609","quote":"three steps could be observed during fermentation: 1) an acceleration period corresponding both to initiation of the yeast metabolism and to equilibration of the dough temperature with the 28°C of the water bath; 2) a period with constant and maximum fermentation rate; 3) a slowing down period of gas production","work":"j-l-gelinas-bakers-yeast-sampling-and-frozen"},{"label":"Aslankoohi, Dynamics of the Saccharomyces cerevisiae Transcriptome during Bread Dough Fermentation","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC3837736/","kind":"research","page":"article","quote":"Together, these data indicate a shift from respiration to fermentation between 0 and 30 min and active fermentation and cell growth between 30 and 60 min, followed by increased stress and nutrient depletion toward the end of fermentation (180 min).","work":"aslankoohi-dynamics-of-the-saccharomyces-during"}],"id":"fermentation-curve"},{"term":"Shaping","aka":["moulding","forming"],"kind":"process","plain":"Dividing, pre-shaping and shaping the dough into loaves.","does":"Transforms divided and preshaped dough into a final form with a tight outer skin.","ask":"Does the shaped loaf hold its form with a taut skin and no tears?","cues":["Dough pieces move from loose rounds to a taut finished loaf","A scraper, bench and proofing basket sit around the shaped dough"],"at":[-0.35,0.75,-0.8],"children":["divide-preshape","bench-rest","final-shape","surface-tension","banneton"],"sources":[{"label":"Maurizio Leo, Shaping bread dough","url":"https://www.theperfectloaf.com/guides/shaping-bread-dough/","kind":"practitioner","page":"article","quote":"The result of shaping is a smooth dough with a tight outer skin, which is then placed in a proofing basket or bowl for the dough’s second (or final) rise.","work":"maurizio-leo-shaping-bread-dough"}],"id":"shaping","look":{"parts":[{"slot":"bench","shape":"box","size":[3.35,0.14,1.9],"pos":[0,-0.08,0],"color":"#9a633f","material":"matte"},{"slot":"pieces","shape":"lathe","smooth":true,"profile":[[0,0],[0.28,0],[0.38,0.12],[0.32,0.3],[0.12,0.42],[0,0.44]],"pos":[-1.15,0,0.12],"color":"#d5a76d","material":"matte"},{"slot":"scraper","shape":"box","size":[0.62,0.08,0.46],"pos":[-0.1,0.24,0],"color":"#b7c5c5","material":"metal"},{"slot":"shaped","shape":"lathe","smooth":true,"profile":[[0,0],[0.38,0],[0.58,0.15],[0.62,0.38],[0.42,0.57],[0.15,0.67],[0,0.68]],"pos":[0.85,0,0.1],"color":"#d2a16a","material":"matte"},{"slot":"basket","shape":"lathe","profile":[[0,0],[0.45,0],[0.56,0.08],[0.6,0.18],[0.52,0.54],[0.4,0.63]],"pos":[1.25,0,0.65],"color":"#b78653","material":"matte"}]}},{"term":"Divide and pre-shape","aka":["dividing","scaling","pre-rounding"],"kind":"process","plain":"Dividing bulk dough into pieces scaled to a desired weight, then gently gathering each piece.","does":"Gives loaves even size and an organised piece for final shaping.","ask":"Are the pieces even in weight and gently rounded?","cues":["Dough pieces on a scale","Loose rounds resting on the bench"],"at":[-1.15,0.2,0.12],"sources":[{"label":"Maurizio Leo, How to preshape sourdough","url":"https://www.kingarthurbaking.com/blog/2019/02/08/preshape-sourdough","kind":"practitioner","page":"article","quote":"Then, dust the top of the dough with flour and divide it into pieces scaled to your desired dough weight.","work":"maurizio-leo-how-to-preshape-sourdough"},{"label":"Maurizio Leo, How to preshape sourdough","url":"https://www.kingarthurbaking.com/blog/2019/02/08/preshape-sourdough","kind":"practitioner","page":"article","quote":"Others preshape by gently gathering the dough and letting it rest seam-side-down for a uniformly smooth surface on top.","work":"maurizio-leo-how-to-preshape-sourdough"}],"id":"divide-preshape","look":{"parts":[{"slot":"scale","shape":"box","size":[0.72,0.16,0.62],"pos":[-0.8,0,0],"radius":0.05,"color":"#b7c4c4","material":"metal"},{"slot":"piece","shape":"lathe","smooth":true,"profile":[[0,0],[0.28,0],[0.38,0.12],[0.32,0.32],[0.13,0.43],[0,0.45]],"pos":[-0.8,0.15,0],"color":"#d3a36b","material":"matte"},{"slot":"rounds","shape":"lathe","smooth":true,"profile":[[0,0],[0.3,0],[0.4,0.12],[0.34,0.3],[0.14,0.41],[0,0.43]],"pos":[0.48,0,0],"color":"#d5a66c","material":"matte"},{"slot":"bench","shape":"box","size":[2.8,0.12,1.25],"pos":[0,-0.1,0],"color":"#9a633f","material":"matte"}]}},{"term":"Bench rest","aka":["intermediate proof","resting the dough"],"kind":"process","plain":"A short rest between the pre-shape and the final shape.","does":"Relaxes the gluten so the final shape does not tear.","ask":"Has the dough relaxed enough to shape without tearing?","cues":["Loose dough rounds sit quietly on the bench","The rounded surfaces relax and spread slightly"],"at":[0,-0.08,0],"range":"About 10–45 minutes","sources":[{"label":"Maurizio Leo, How to preshape sourdough","url":"https://www.kingarthurbaking.com/blog/2019/02/08/preshape-sourdough","kind":"practitioner","page":"article","quote":"When you give your dough time to rest, in what's called the \"bench rest,\" you give it time to relax and spread.","work":"maurizio-leo-how-to-preshape-sourdough"},{"label":"Maurizio Leo, How to preshape sourdough","url":"https://www.kingarthurbaking.com/blog/2019/02/08/preshape-sourdough","kind":"practitioner","page":"article","quote":"Generally, a bench rest can range from 10 to 45 minutes.","work":"maurizio-leo-how-to-preshape-sourdough"}],"id":"bench-rest","look":{"parts":[{"slot":"bench","shape":"box","size":[2.8,0.14,1.35],"pos":[0,0,0],"color":"#99633f","material":"matte"},{"slot":"round","shape":"lathe","smooth":true,"profile":[[0,0],[0.4,0],[0.54,0.15],[0.48,0.38],[0.24,0.53],[0,0.55]],"pos":[0,0.08,0],"color":"#d5a66c","material":"matte"},{"slot":"timer","shape":"cylinder","radiusTop":0.25,"radiusBottom":0.25,"height":0.1,"pos":[0.98,0.28,0.12],"rot":[90,0,0],"color":"#e9dfbf","material":"matte"},{"slot":"cloth","shape":"plane","size":[1.15,0.72],"pos":[0,0.6,0],"color":"#e2ddd2","opacity":0.32,"material":"glass"}]}},{"term":"Final shape","aka":["shaping a loaf","boule","batard"],"kind":"process","plain":"Forming each piece into its finished shape with a tight outer skin.","does":"Decides the loaf's form and how it will rise in the oven.","ask":"Which shape, and is the skin tight and the seam sealed?","cues":["Round, oval, long and pan-shaped dough pieces sit side by side","A smooth outer skin closes over each seam"],"at":[0.85,0.45,0.1],"variants":[{"label":"Shape","items":[{"id":"boule","name":"Boule","plain":"The simplest round loaf shape.","sources":[{"label":"Maurizio Leo, Shaping bread dough","url":"https://www.theperfectloaf.com/guides/shaping-bread-dough/","kind":"practitioner","page":"article","quote":"A staple shape for any baker, the boule is the simplest form of shaping and a good option","work":"maurizio-leo-shaping-bread-dough"}],"look":{"parts":[{"slot":"shape","shape":"lathe","smooth":true,"profile":[[0,0],[0.44,0],[0.6,0.15],[0.64,0.42],[0.45,0.67],[0.18,0.77],[0,0.79]],"pos":[0,0,0],"color":"#d4a269","material":"matte"}]}},{"id":"batard","name":"Bâtard","plain":"An oval, torpedo-shaped loaf.","sources":[{"label":"Maurizio Leo, Shaping bread dough","url":"https://www.theperfectloaf.com/guides/shaping-bread-dough/","kind":"practitioner","page":"article","quote":"Shaping a batard A shaped and baked bâtard (oval), my favorite way to shape bread dough.","work":"maurizio-leo-shaping-bread-dough"}],"look":{"parts":[{"slot":"shape","shape":"lathe","smooth":true,"profile":[[0,0],[0.26,0],[0.45,0.12],[0.64,0.38],[0.52,0.62],[0.24,0.8],[0,0.86]],"pos":[0,0,0],"color":"#d4a269","material":"matte"}]}},{"id":"baguette-shape","name":"Baguette","plain":"A long, thin loaf with a high crust-to-crumb ratio.","sources":[{"label":"Maurizio Leo, Shaping bread dough","url":"https://www.theperfectloaf.com/guides/shaping-bread-dough/","kind":"practitioner","page":"article","quote":"Baguette : because of its thin, pointy shape and short, hot baking time, it will have a very thin crust and a high crust-to-crumb ratio.","work":"maurizio-leo-shaping-bread-dough"}],"look":{"parts":[{"slot":"shape","shape":"lathe","smooth":true,"profile":[[0,0],[0.16,0],[0.21,0.18],[0.23,0.8],[0.2,1.52],[0.15,2.22],[0,2.35]],"pos":[0,0,0],"rot":[0,0,90],"color":"#d4a269","material":"matte"}]}},{"id":"pan-loaf","name":"Pan loaf","plain":"A loaf shaped to use the structure of a sandwich-bread pan.","sources":[{"label":"Maurizio Leo, Shaping bread dough","url":"https://www.theperfectloaf.com/guides/shaping-bread-dough/","kind":"practitioner","page":"article","quote":"the pan’s structure lets you push the limits of what a dough can handle","work":"maurizio-leo-shaping-bread-dough"}],"look":{"parts":[{"slot":"shape","shape":"box","size":[1.35,1,0.9],"pos":[0,0.02,0],"radius":0.12,"color":"#d4a269","material":"matte"}]}}]}],"sources":[{"label":"Maurizio Leo, Shaping bread dough","url":"https://www.theperfectloaf.com/guides/shaping-bread-dough/","kind":"practitioner","page":"article","quote":"the shape affects the characteristics of the bread","work":"maurizio-leo-shaping-bread-dough"}],"id":"final-shape","look":{"parts":[{"slot":"bench","shape":"box","size":[3,0.12,1.55],"pos":[0,-0.08,0],"color":"#99633f","material":"matte"},{"slot":"shape","shape":"lathe","smooth":true,"profile":[[0,0],[0.44,0],[0.58,0.15],[0.62,0.4],[0.44,0.62],[0.16,0.72],[0,0.74]],"pos":[0,0,0],"color":"#d2a169","material":"matte"},{"slot":"seam","shape":"torus","radius":0.22,"tube":0.018,"pos":[0,-0.01,0.2],"rot":[90,0,0],"color":"#b1764d","material":"matte"}]}},{"term":"Surface tension","aka":["a tight skin","tension"],"kind":"concept","plain":"The taut outer skin a baker builds by dragging the dough against the work surface.","does":"Helps the dough keep its intended shape through proofing and baking.","ask":"Is the skin taut and smooth, without tearing?","cues":["A smooth, taut surface","Tears in the skin when it is overworked"],"at":[0.85,0.55,0.15],"sources":[{"label":"Maurizio Leo, How to shape a boule","url":"https://www.kingarthurbaking.com/blog/2018/05/31/shaping-a-boule","kind":"practitioner","page":"article","quote":"This dragging will create tension on the outside of the dough","work":"maurizio-leo-shaping-a-boule"},{"label":"Maurizio Leo, Shaping bread dough","url":"https://www.theperfectloaf.com/guides/shaping-bread-dough/","kind":"practitioner","page":"article","quote":"A tight outer skin helps ensure the dough keeps its intended shape all the way to bake time.","work":"maurizio-leo-shaping-bread-dough"}],"id":"surface-tension","look":{"parts":[{"slot":"dough","shape":"lathe","smooth":true,"profile":[[0,0],[0.46,0],[0.62,0.16],[0.59,0.45],[0.37,0.65],[0.12,0.72],[0,0.73]],"pos":[0,0,0],"color":"#d3a36b","material":"matte"},{"slot":"skin","shape":"plane","size":[1.25,0.7],"pos":[0,0.52,0.18],"color":"#e2bd83","opacity":0.55,"material":"glass","svg":""},{"slot":"scraper","shape":"box","size":[0.62,0.08,0.4],"pos":[-0.75,0.22,0],"color":"#b7c5c5","material":"metal"}]}},{"term":"Proofing basket","aka":["banneton","brotform","couche"],"kind":"part","plain":"A floured basket, or a floured linen cloth (couche), that supports shaped dough during the final proof.","does":"Keeps soft dough from spreading during the final proof.","ask":"Is the basket floured enough, and the right size for the dough?","cues":["Flour rings on the crust from a cane basket","Pleated linen holding baguettes"],"at":[1.25,0.3,0.65],"sources":[{"label":"Rossi Anastopoulo, Bannetons, brotforms, and proofing baskets: a guide","url":"https://www.kingarthurbaking.com/blog/2023/01/25/bannetons-brotforms-proofing-baskets","kind":"practitioner","page":"article","quote":"Bannetons and other bread proofing baskets (sometimes called brotforms), are used to hold shaped bread dough as it rises. They help the dough maintain its shape, which is particularly helpful if it’s a wet, high-hydration dough that, without the support of the basket, might otherwise flatten into a pancake.","work":"rossi-anastopoulo-bannetons-brotforms-and-a"}],"id":"banneton","look":{"parts":[{"slot":"basket","shape":"lathe","profile":[[0,0],[0.58,0],[0.7,0.08],[0.73,0.17],[0.68,0.66],[0.55,0.78]],"pos":[0,0,0],"color":"#b4824f","material":"matte"},{"slot":"dough","shape":"lathe","smooth":true,"profile":[[0,0.02],[0.46,0.02],[0.59,0.15],[0.54,0.4],[0.31,0.6],[0,0.64]],"pos":[0,0.16,0],"color":"#d2a56c","material":"matte"},{"slot":"flour","shape":"particles","count":54,"box":[1.2,0.12,1.2],"pos":[0,0.72,0],"size":0.022,"color":"#f4e6c2","motion":"settle"},{"slot":"ribs","shape":"torus","radius":0.66,"tube":0.015,"pos":[0,0.32,0],"rot":[90,0,0],"color":"#d2a56c","material":"matte"}]}},{"term":"Baking","aka":["the bake"],"kind":"process","plain":"Heating the proofed dough so gases expand, fermentation accelerates, and the crumb and crust set.","does":"Turns dough into bread through heat, steam and drying.","ask":"Is the oven hot enough, steamed at the start, and is the loaf fully baked?","cues":["A loaf rises inside a hot oven","Steam clouds the chamber before the crust dries and colours"],"children":["oven-temperature","steam","scoring","oven-spring","baking-vessel","internal-temperature"],"at":[0.25,0.65,-0.65],"sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 20","quote":"During the outset of the baking process, the flour starches absorb water, swell, and become glossy","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Maurizio Leo, The Ultimate Guide to Baking Bread Dough","url":"https://www.theperfectloaf.com/guides/the-ultimate-guide-to-baking-bread-dough/","kind":"practitioner","page":"article","quote":"Oven spring is the rise that occurs in your bread dough during the beginning part of baking as gasses expand and fermentation accelerates.","work":"maurizio-leo-the-ultimate-guide-to-baking-bread"},{"label":"Barb Alpern, Baking bread with steam","url":"https://www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking","kind":"practitioner","page":"article","quote":"If you bake bread in a dry oven, the crust quickly sets and dries, impeding the ability of the dough to expand to its full potential, leading to loaves with a denser crumb.","work":"barb-alpern-baking-bread-with-steam"}],"id":"baking","look":{"parts":[{"slot":"oven","shape":"box","size":[2.9,2.25,1.7],"pos":[0,0.92,0],"radius":0.08,"color":"#4c4b50","material":"metal"},{"slot":"door","shape":"plane","size":[2.35,1.5],"pos":[0,0.95,0.88],"color":"#172028","opacity":0.5,"material":"glass"},{"slot":"loaf","shape":"lathe","smooth":true,"profile":[[0,0],[0.35,0],[0.52,0.13],[0.57,0.38],[0.4,0.58],[0.14,0.68],[0,0.7]],"pos":[0,0.28,0.02],"color":"#d49a58","material":"gloss"},{"slot":"steam","shape":"particles","count":80,"box":[1.9,0.9,1.15],"pos":[0,1.3,0],"size":0.024,"color":"#d9eef0","motion":"rise"},{"slot":"dial","shape":"cylinder","radiusTop":0.23,"radiusBottom":0.23,"height":0.1,"pos":[-1.05,1.95,0.9],"rot":[90,0,0],"color":"#d8cba8","material":"matte"},{"slot":"tray","shape":"box","size":[2.1,0.1,1.05],"pos":[0,0.2,0],"color":"#858b8e","material":"metal"}]}},{"term":"Oven temperature","aka":["how hot to bake"],"kind":"knob","plain":"The heat of the oven or baking surface the loaf goes into.","does":"Drives gas expansion and oven spring, and changes how quickly the crust sets and colours.","ask":"Is the oven fully preheated, and at the right heat for this dough?","cues":["An oven dial or display at the set temperature","Heat shimmer or a glowing element shows a fully hot chamber"],"at":[-1.05,1.95,0.9],"range":"For crusty breads and rolls, 425°F (218 °C) or above.","sources":[{"label":"King Arthur Baking, Yeast Baking Guide","url":"https://www.kingarthurbaking.com/learn/guides/yeast-baking","kind":"practitioner","page":"guide","quote":"For crusty bread and rolls, bake quickly at a higher temperature (425°F or above), and add steam to your oven.","work":"king-arthur-baking-yeast-baking-guide"},{"label":"Maurizio Leo, The Ultimate Guide to Baking Bread Dough","url":"https://www.theperfectloaf.com/guides/the-ultimate-guide-to-baking-bread-dough/","kind":"practitioner","page":"article","quote":"Generally, a hotter oven will encourage more upfront oven spring because it encourages faster gas expansion within the dough before the crust can set.","work":"maurizio-leo-the-ultimate-guide-to-baking-bread"},{"label":"Maurizio Leo, The Ultimate Guide to Baking Bread Dough","url":"https://www.theperfectloaf.com/guides/the-ultimate-guide-to-baking-bread-dough/","kind":"practitioner","page":"article","quote":"High heat and a dry oven are best for the most crust color.","work":"maurizio-leo-the-ultimate-guide-to-baking-bread"}],"id":"oven-temperature","look":{"parts":[{"slot":"dial","shape":"cylinder","radiusTop":0.42,"radiusBottom":0.42,"height":0.14,"pos":[0,0.35,0],"rot":[90,0,0],"color":"#d7cba9","material":"matte"},{"slot":"pointer","shape":"box","size":[0.08,0.28,0.06],"pos":[0,0.42,0.1],"color":"#b54f3d","material":"matte"},{"slot":"readout","shape":"plane","size":[1.55,0.64],"pos":[0,1.02,0],"color":"#f0e6c6","material":"screen","svg":"OVEN TEMPERATURE240°C"}]}},{"term":"Steam","aka":["oven steam","steaming"],"kind":"knob","plain":"Water vapour in the oven during the first part of the bake.","does":"Keeps the surface moist and flexible during oven spring, then supports a shiny, crisp crust.","ask":"Was there steam in the first minutes, and was it vented for the rest of the bake?","cues":["A shiny crust","Scores that open wide"],"at":[0,1.3,0],"trouble":"Without steam, the scores do not expand well and the crust can become dull and constricted.","sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, pp. 22–23","quote":"Proper steaming has a profound effect on bread for a number of reasons: It promotes a rich color to the crust and a surface shine on the loaf, and it also increases the volume of the bread.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Barb Alpern, Baking bread with steam","url":"https://www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking","kind":"practitioner","page":"article","quote":"Steam is vital during the oven-spring period so that the surface of the loaf remains moist and expands easily.","work":"barb-alpern-baking-bread-with-steam"},{"label":"Barb Alpern, Baking bread with steam","url":"https://www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking","kind":"practitioner","page":"article","quote":"Additionally, even if you score your bread properly, those cuts will not expand in a dry oven; you need steam for that.","work":"barb-alpern-baking-bread-with-steam"},{"label":"Barb Alpern, Baking bread with steam","url":"https://www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking","kind":"practitioner","page":"article","quote":"Steam helps gelatinize sugars on the exterior of the loaf, resulting in better browning, and a shinier (and also thinner and crispier) crust.","work":"barb-alpern-baking-bread-with-steam"}],"id":"steam","look":{"parts":[{"slot":"kettle","shape":"lathe","smooth":true,"profile":[[0,0],[0.32,0],[0.42,0.11],[0.43,0.28],[0.33,0.45],[0.16,0.52],[0,0.53]],"pos":[-0.7,0,0],"color":"#9da9aa","material":"metal"},{"slot":"water","shape":"lathe","profile":[[0,0],[0.29,0],[0.29,0.22],[0.2,0.28],[0,0.29]],"pos":[-0.7,0,0],"color":"#82b4c2","opacity":0.72,"material":"liquid"},{"slot":"vapour","shape":"particles","count":90,"box":[1.25,1.3,1],"pos":[0.35,0.88,0],"size":0.032,"color":"#e4f4f0","motion":"rise"},{"slot":"loaf","shape":"lathe","smooth":true,"profile":[[0,0],[0.35,0],[0.5,0.13],[0.55,0.4],[0.36,0.58],[0.12,0.67],[0,0.69]],"pos":[0.65,0,0],"color":"#d29b5d","material":"gloss"}]}},{"term":"Scoring","aka":["slashing","cutting the loaf"],"kind":"process","plain":"Cutting the loaf's skin with a blade (a lame) just before baking.","does":"Creates a controlled weak point that guides the loaf's opening during oven spring.","ask":"Is the cut at the right angle and depth for this shape?","cues":["Blade cuts that opened into a pattern","A raised ear along a shallow, angled cut"],"at":[0,0.95,0.88],"sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 19","quote":"By scoring the bread, we intentionally create a weak section on the surface of the loaf in order to encourage a controlled expansion of the bread.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Martin Philip, Baking trials: Just how much does scoring impact bread?","url":"https://www.kingarthurbaking.com/blog/2024/05/30/scoring-bread-dough","kind":"practitioner","page":"article","quote":"Scoring is the baker’s word for cutting the exterior of loaves prior to baking.","work":"martin-philip-baking-trials-just-how-much-does"},{"label":"Martin Philip, Baking trials: Just how much does scoring impact bread?","url":"https://www.kingarthurbaking.com/blog/2024/05/30/scoring-bread-dough","kind":"practitioner","page":"article","quote":"lacking a score — a weak spot on the loaf’s exterior that guides the opening process — oven spring is limited.","work":"martin-philip-baking-trials-just-how-much-does"}],"id":"scoring","look":{"parts":[{"slot":"loaf","shape":"lathe","smooth":true,"profile":[[0,0],[0.4,0],[0.6,0.14],[0.65,0.43],[0.45,0.67],[0.16,0.76],[0,0.78]],"pos":[0,0,0],"color":"#d19a5c","material":"gloss"},{"slot":"score","shape":"plane","size":[1.05,0.55],"pos":[0,0.54,0.35],"color":"#a85c36","material":"screen","svg":""},{"slot":"lame","shape":"box","size":[0.1,0.72,0.08],"pos":[0.92,0.78,0.2],"rot":[0,0,-28],"color":"#bbc2c1","material":"metal"},{"slot":"handle","shape":"box","size":[0.14,0.48,0.14],"pos":[0.72,0.56,0.18],"rot":[0,0,-28],"color":"#7f4a36","material":"matte"}]}},{"term":"Oven spring","aka":["rise in the oven"],"kind":"loop","plain":"The rapid rise at the beginning of baking, when heat makes yeast give off carbon dioxide and the dough expands.","does":"Gives the loaf its final volume before the crust dries and limits expansion.","ask":"Did the loaf grow well in the oven before the crust set?","cues":["The loaf swells quickly before the crust firms","Scores open and the ear lifts as the oven heats"],"at":[0,0.8,0.05],"pattern":"pattern-engine-brake","loop":{"type":"s-curve","through":["oven-temperature","steam","scoring","ear"]},"sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 20","quote":"A more pronounced phase of oven spring occurs as the carbon dioxide, which has been dissolved in the liquid portion of the dough, converts to a gaseous state and expands as the dough continues to heat.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Maurizio Leo, The Ultimate Guide to Baking Bread Dough","url":"https://www.theperfectloaf.com/guides/the-ultimate-guide-to-baking-bread-dough/","kind":"practitioner","page":"article","quote":"Oven spring is the rise that occurs in your bread dough during the beginning part of baking as gasses expand and fermentation accelerates.","work":"maurizio-leo-the-ultimate-guide-to-baking-bread"},{"label":"Maurizio Leo, The Ultimate Guide to Baking Bread Dough","url":"https://www.theperfectloaf.com/guides/the-ultimate-guide-to-baking-bread-dough/","kind":"practitioner","page":"article","quote":"Steam delays the drying of the dough’s surface, allowing longer oven spring and resulting in a higher volume loaf.","work":"maurizio-leo-the-ultimate-guide-to-baking-bread"}],"id":"oven-spring"},{"term":"Baking vessel","aka":["what to bake it in"],"kind":"part","plain":"The surface or container the loaf bakes on or in.","does":"Provides a baking surface or enclosure that can hold steam around the loaf.","ask":"Does this vessel give the bottom heat and steam this bread needs?","cues":["A loaf sits on a hot slab or inside a lidded pot","The vessel has a hearth, walls or lid around the dough"],"at":[0,0.2,0],"variants":[{"label":"Vessel","items":[{"id":"dutch-oven","name":"Dutch oven","plain":"A lidded pot that traps steam released by the dough around the loaf.","why":"It counts by trapping steam under a lid, whatever its material or brand.","sources":[{"label":"Barb Alpern, Baking bread with steam","url":"https://www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking","kind":"practitioner","page":"article","quote":"A Dutch oven or cloche also works to keep the moisture given off by the bread during baking close to the surface","work":"barb-alpern-baking-bread-with-steam"}],"look":{"parts":[{"slot":"vessel","shape":"lathe","profile":[[0,0],[0.8,0],[0.92,0.12],[0.94,0.7],[0.82,0.82],[0,0.84]],"pos":[0,0,0],"color":"#3f474a","material":"metal","cut":70}]}},{"id":"baking-stone","name":"Baking stone or steel","plain":"A stone or steel preheated so the loaf bakes on a hot surface.","sources":[{"label":"Barb Alpern, Baking bread with steam","url":"https://www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking","kind":"practitioner","page":"article","quote":"If you plan to use a baking stone and a cast iron frying pan (for steam), preheat both of these for 60 minutes before baking.","work":"barb-alpern-baking-bread-with-steam"}],"look":{"parts":[{"slot":"vessel","shape":"box","size":[2.55,0.22,1.75],"pos":[0,0,0],"radius":0.05,"color":"#b4a48b","material":"matte"}]}},{"id":"deck-oven","name":"Deck oven","plain":"A bakery oven with steam injection.","sources":[{"label":"Barb Alpern, Baking bread with steam","url":"https://www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking","kind":"practitioner","page":"article","quote":"Bakeries have steam-injected ovens that handle this easily","work":"barb-alpern-baking-bread-with-steam"}],"look":{"parts":[{"slot":"vessel","shape":"box","size":[2.7,1.75,1.7],"pos":[0,0.75,0],"radius":0.08,"color":"#575456","material":"metal"},{"slot":"vessel","shape":"box","size":[2.2,0.12,1.35],"pos":[0,0.18,0.1],"color":"#b0a38d","material":"matte"}]}},{"id":"loaf-pan","name":"Loaf pan","plain":"A pan that holds shaped dough during proofing and baking.","sources":[{"label":"King Arthur Baking, Bee Keeper’s Pain de Mie Recipe","url":"https://www.kingarthurbaking.com/recipes/bee-keepers-pain-de-mie-recipe","kind":"practitioner","page":"recipe","quote":"Place the dough seam-down into the pan, and press it evenly into the corners.","work":"king-arthur-baking-bee-keepers-pain-de-mie"},{"label":"King Arthur Baking, Bee Keeper’s Pain de Mie Recipe","url":"https://www.kingarthurbaking.com/recipes/bee-keepers-pain-de-mie-recipe","kind":"practitioner","page":"recipe","quote":"Close the lid of the pan completely, and put the pan in the oven.","work":"king-arthur-baking-bee-keepers-pain-de-mie"}],"look":{"parts":[{"slot":"vessel","shape":"box","size":[1.65,0.8,1],"pos":[0,0.34,0],"radius":0.08,"color":"#788184","material":"metal"}]}},{"id":"wood-fired-oven","name":"Wood-fired masonry oven","plain":"A masonry oven whose bricks or clay absorb heat during firing; after the fire is removed, retained heat bakes hearth bread.","sources":[{"label":"Richard Miscovich, How to get the most out of the full wood-fired experience","url":"https://www.kingarthurbaking.com/blog/2021/08/26/how-to-get-the-most-out-of-the-full-wood-fired-experience","kind":"practitioner","page":"article","quote":"Thermal mass is all the bricks and/or clay that make up the firebox and absorb heat during firing.","work":"richard-miscovich-how-to-get-the-most-out-of-the"},{"label":"Richard Miscovich, How to get the most out of the full wood-fired experience","url":"https://www.kingarthurbaking.com/blog/2021/08/26/how-to-get-the-most-out-of-the-full-wood-fired-experience","kind":"practitioner","page":"article","quote":"However, the fire might also be removed, like it is for hearth breads, which bake with heat retained and released by the thermal mass.","work":"richard-miscovich-how-to-get-the-most-out-of-the"}],"look":{"parts":[{"slot":"vessel","shape":"box","size":[2.75,1.72,1.72],"pos":[0,0.78,0],"radius":0.12,"color":"#9a6549","material":"matte"},{"slot":"vessel","shape":"box","size":[1.65,0.92,0.12],"pos":[0,0.35,0.9],"radius":0.18,"color":"#332a27","material":"matte"},{"slot":"vessel","shape":"particles","count":28,"box":[1,0.16,0.7],"pos":[0,0.2,0.2],"size":0.04,"color":"#e28e3f","motion":"rise"}]}}]}],"sources":[{"label":"Barb Alpern, Baking bread with steam","url":"https://www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking","kind":"practitioner","page":"article","quote":"A Dutch oven or cloche also works to keep the moisture given off by the bread during baking close to the surface","work":"barb-alpern-baking-bread-with-steam"}],"id":"baking-vessel","look":{"parts":[{"slot":"vessel","shape":"box","size":[2.4,0.28,1.65],"pos":[0,0,0],"radius":0.08,"color":"#8e7770","material":"metal"},{"slot":"loaf","shape":"lathe","smooth":true,"profile":[[0,0],[0.42,0],[0.58,0.14],[0.62,0.4],[0.42,0.61],[0.14,0.7],[0,0.72]],"pos":[0,0.2,0],"color":"#d49b5d","material":"gloss"}]}},{"term":"Internal temperature","aka":["is it done","doneness"],"kind":"measure","plain":"The temperature at the centre of the loaf, read with a probe thermometer.","does":"Confirms the centre has reached a temperature used to judge doneness.","ask":"Has the centre reached the temperature for this kind of bread?","cues":["A probe thermometer in the loaf's centre","A hollow sound when the base is tapped"],"at":[0,0.3,0.02],"range":"Most loaves and rolls about 190 °F (88 °C); dense whole-grain rounds 205–210 °F (96–99 °C).","sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 23","quote":"The crust of the bread is the only part of the loaf that exceeds 212°F (100°C); the internal temperature of baked bread reaches a maximum of about 210°F (99°C).","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"PJ Hamel, Using a Thermometer with Yeast Bread","url":"https://www.kingarthurbaking.com/blog/2017/04/07/using-a-thermometer-with-yeast-bread","kind":"practitioner","page":"article","quote":"Most loaves and rolls will indeed be done when they register 190°F at their center.","work":"pj-hamel-using-a-thermometer-with-yeast-bread"},{"label":"PJ Hamel, Using a Thermometer with Yeast Bread","url":"https://www.kingarthurbaking.com/blog/2017/04/07/using-a-thermometer-with-yeast-bread","kind":"practitioner","page":"article","quote":"large, dense/hearty whole grain rounds should be baked to an internal temperature of 205°F to 210°F","work":"pj-hamel-using-a-thermometer-with-yeast-bread"}],"id":"internal-temperature","look":{"parts":[{"slot":"loaf","shape":"lathe","smooth":true,"profile":[[0,0],[0.48,0],[0.68,0.15],[0.72,0.46],[0.55,0.75],[0.23,0.9],[0,0.92]],"pos":[-0.45,0,0],"color":"#bc713b","material":"gloss"},{"slot":"crumb","shape":"lathe","profile":[[0,0],[0.46,0],[0.52,0.05],[0.52,0.16],[0.46,0.2],[0,0.2]],"pos":[-0.45,0.36,0.28],"color":"#e5b675","material":"matte"},{"slot":"probe","shape":"cylinder","radiusTop":0.035,"radiusBottom":0.035,"height":0.82,"pos":[-0.18,0.48,0.28],"rot":[0,0,-22],"color":"#8d9ca0","material":"metal"},{"slot":"display","shape":"plane","size":[1.3,0.72],"pos":[0.98,0.58,0],"color":"#e5f0ce","material":"screen","svg":"CENTRE96°C"}]}},{"term":"Crust","aka":["outside of the bread"],"kind":"part","plain":"The outer layer of the loaf formed during baking.","does":"Can be dry, crisp and brittle when fresh.","ask":"Is the crust colour deep enough, and is it crisp or soft as the style needs?","cues":["Colour from golden to deep brown","Crackles as it cools on hearth loaves"],"children":["maillard-browning","crust-colour","ear"],"at":[-0.35,0.9,0.25],"sources":[{"label":"Yi Chen, Crust treatments to reduce bread staling","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8050008/","kind":"research","page":"article introduction","quote":"Crust is the outer part of the bread formed during baking, which is comprised of a network of denatured gluten proteins and partially gelatinized starch granules","work":"yi-chen-crust-treatments-to-reduce-bread-staling"},{"label":"Yi Chen, Crust treatments to reduce bread staling","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8050008/","kind":"research","page":"article introduction","quote":"Fresh crust is described as dry, crispy and brittle with an audible fracture","work":"yi-chen-crust-treatments-to-reduce-bread-staling"}],"id":"crust","look":{"parts":[{"slot":"loaf","shape":"lathe","smooth":true,"profile":[[0,0],[0.52,0],[0.68,0.06],[0.75,0.2],[0.72,0.36],[0.6,0.5],[0.36,0.6],[0,0.63]],"pos":[-0.6,0,0],"color":"#94491f","material":"matte"},{"slot":"cut","shape":"box","size":[0.55,0.04,0.12],"pos":[-0.6,0.615,0.02],"rot":[0,20,0],"color":"#e3b77c","material":"matte"},{"slot":"ear","shape":"box","size":[0.55,0.07,0.05],"pos":[-0.62,0.66,-0.06],"rot":[-30,20,0],"color":"#4d2410","material":"matte"},{"slot":"slice","shape":"plane","size":[1.2,0.84],"pos":[0.75,0.42,0],"color":"#ffffff","material":"matte","svg":""}]}},{"term":"Maillard reaction","aka":["browning","caramelisation"],"kind":"process","plain":"Reactions in which reducing sugars react with amino compounds, and caramelization reactions, brown the crust during baking.","does":"Produces the brown colour of the crust.","ask":"Is there enough sugar left at the surface, and heat enough, to brown the crust?","cues":["Bread surfaces progress from pale gold to deep brown","A hot dry surface gives off visible vapour and toasted colour"],"at":[-0.6,0.35,0.62],"sources":[{"label":"Gabriella Giovanelli, 5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC7918450/","kind":"research","page":"article introduction","quote":"In the Maillard reaction, reducing sugars react with amino compounds (amino acids, proteins and other nitrogen compounds) to form initial condensation products that undergo further transformations.","work":"gabriella-giovanelli-5-hydroxymethylfurfural-in"},{"label":"Gabriella Giovanelli, 5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC7918450/","kind":"research","page":"article introduction","quote":"The reactions involved in browning are the Maillard reaction and caramelization, whose rate and extent are affected by the formulation","work":"gabriella-giovanelli-5-hydroxymethylfurfural-in"}],"id":"maillard-browning","look":{"parts":[{"slot":"pan","shape":"box","size":[2.8,0.12,1.3],"pos":[0,0,0],"color":"#55565a","material":"metal"},{"slot":"sample","shape":"box","size":[0.55,0.28,0.58],"pos":[-0.8,0.18,0],"radius":0.08,"color":"#e3bc77","material":"gloss"},{"slot":"sample","shape":"box","size":[0.55,0.35,0.58],"pos":[0,0.22,0],"radius":0.08,"color":"#b96935","material":"gloss"},{"slot":"sample","shape":"box","size":[0.55,0.42,0.58],"pos":[0.8,0.25,0],"radius":0.08,"color":"#633521","material":"gloss"},{"slot":"vapour","shape":"particles","count":52,"box":[2.2,0.8,0.8],"pos":[0,0.68,0],"size":0.024,"color":"#ecd6b0","motion":"rise"}]}},{"term":"Crust colour","aka":["bake colour","bold bake"],"kind":"measure","plain":"How brown the crust has baked, from pale gold to deep mahogany.","does":"Shows how far browning has developed; colour indices such as lightness and a browning index can measure it.","ask":"Is the crust baked to a deep colour, or pale?","cues":["Pale, golden, or deep brown crust","Darker edges on the ear"],"at":[0.75,0.78,0.02],"sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 23","quote":"When surface dough temperatures reach 212°F (100°C), crust formation and coloration begin, due to the process known as the Maillard reaction.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Maurizio Leo, The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More","url":"https://penguinrandomhouselibrary.com/book/?isbn=9780593138410","kind":"book","isbn":"9780593138410","page":"Introduction","quote":"a crunchy crust baked dark and menacing that shows all the colors between dark mahogany and light brown.","work":"maurizio-leo-the-perfect-loaf-the-craft-and"},{"label":"Gabriella Giovanelli, 5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC7918450/","kind":"research","page":"article results","quote":"the more representative indices of crust colour changes were a* and L* or the browning index (BI, 100-L*)","work":"gabriella-giovanelli-5-hydroxymethylfurfural-in"}],"id":"crust-colour","look":{"parts":[{"slot":"pale","shape":"box","size":[0.45,0.45,0.4],"pos":[-0.98,0.24,0],"radius":0.04,"color":"#e9c88b","material":"gloss"},{"slot":"gold","shape":"box","size":[0.45,0.5,0.4],"pos":[-0.33,0.27,0],"radius":0.04,"color":"#cf8b49","material":"gloss"},{"slot":"brown","shape":"box","size":[0.45,0.55,0.4],"pos":[0.33,0.3,0],"radius":0.04,"color":"#a65b31","material":"gloss"},{"slot":"deep","shape":"box","size":[0.45,0.6,0.4],"pos":[0.98,0.32,0],"radius":0.04,"color":"#633522","material":"gloss"},{"slot":"marker","shape":"cylinder","radiusTop":0.06,"radiusBottom":0.06,"height":0.86,"pos":[0.33,0.68,0.1],"color":"#bf4f3b","material":"matte"}]}},{"term":"Ear","aka":["grigne","the flap on a scored loaf"],"kind":"part","plain":"The raised flap of crust along a score, where the cut opened and lifted in the oven.","does":"Shows how scoring, dough tension and fermentation shaped the opening during oven spring.","ask":"Did the score lift into an ear, or open flat?","cues":["A raised, dark-edged lip along the score","A pale inner flap catches light beside the darker crust"],"at":[-0.62,0.66,-0.04],"sources":[{"label":"Maurizio Leo, Everything to know about sourdough ears","url":"https://www.kingarthurbaking.com/blog/2021/02/16/all-about-sourdough-ears","kind":"practitioner","page":"article","quote":"these cuts open up to form defined ridges that peel back and away from the main loaf, creating what many bakers call an “ear.”","work":"maurizio-leo-everything-to-know-about-sourdough"},{"label":"Maurizio Leo, Everything to know about sourdough ears","url":"https://www.kingarthurbaking.com/blog/2021/02/16/all-about-sourdough-ears","kind":"practitioner","page":"article","quote":"An ear that’s just right — not overly large, and not extremely small — indicates a loaf that’s fermented to the right degree","work":"maurizio-leo-everything-to-know-about-sourdough"}],"id":"ear","look":{"parts":[{"slot":"loaf","shape":"lathe","smooth":true,"profile":[[0,0],[0.62,0],[0.82,0.07],[0.9,0.24],[0.86,0.42],[0.72,0.58],[0.44,0.7],[0,0.73]],"pos":[0,0,0],"color":"#a5532a","material":"matte"},{"slot":"cut","shape":"box","size":[0.8,0.05,0.22],"pos":[0,0.72,0.06],"color":"#e8c088","material":"matte"},{"slot":"ear","shape":"box","size":[0.82,0.16,0.06],"pos":[0,0.8,-0.08],"rot":[-35,0,0],"color":"#7a3a17","material":"matte"},{"slot":"edge","shape":"box","size":[0.82,0.03,0.07],"pos":[0,0.88,-0.13],"rot":[-35,0,0],"color":"#3f1c0b","material":"matte"}]}},{"term":"Crumb","aka":["inside of the bread"],"kind":"part","plain":"The soft interior of the loaf, with a light or open texture.","does":"Provides the loaf's interior texture through a light, even or open interior.","ask":"Is the crumb open or even as the style needs, moist, and fully set?","cues":["Holes, even or irregular, in a cut slice","A glossy, springy texture"],"children":["gelatinization","crumb-structure","cooling","staling"],"at":[1.05,0.37,0.47],"sources":[{"label":"Rossi Anastopoulo, How to produce an open crumb in sourdough bread","url":"https://www.kingarthurbaking.com/blog/2020/11/05/how-to-produce-an-open-crumb-in-sourdough-bread","kind":"practitioner","page":"article","quote":"When I talk about a loaf with an open crumb, I mean a loaf that's light in hand and evenly (and appropriately) open in the interior","work":"rossi-anastopoulo-how-to-produce-an-open-crumb"}],"id":"crumb","look":{"parts":[{"slot":"slice","shape":"lathe","profile":[[0,0],[0.58,0],[0.63,0.06],[0.63,0.18],[0.58,0.23],[0,0.23]],"pos":[0,0,0],"color":"#e2b879","material":"matte"},{"slot":"holes","shape":"particles","count":44,"box":[1,0.1,0.92],"pos":[0,0.17,0],"size":0.055,"color":"#a36e45","motion":"drift"},{"slot":"knife","shape":"box","size":[1.6,0.06,0.08],"pos":[0,0.5,0.35],"rot":[0,0,-16],"color":"#b8bec0","material":"metal"}]}},{"term":"Starch gelatinisation","aka":["the crumb setting"],"kind":"process","plain":"In the oven, starch granules absorb water and swell, setting the dough into a soft, solid crumb.","does":"Sets the crumb's starch matrix as the loaf heats.","ask":"Did the centre get hot enough for the starch to set?","cues":["A pale, wet dough becomes a set, springy crumb","Starch granules swell as the centre heats"],"at":[-0.5,0.4,0],"sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 23","quote":"As temperatures increase from 140° to 158°F (60° to 70°C), swollen wheat starch granules begin to gelatinize and contribute to the formation of the crumb.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Yi Chen, Crust treatments to reduce bread staling","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8050008/","kind":"research","page":"article introduction","quote":"The fast evaporation of water from the crust during baking impairs the full gelatinization of starch granules in the crust, resulting in a lower degree of gelatinization","work":"yi-chen-crust-treatments-to-reduce-bread-staling"}],"id":"gelatinization","look":{"parts":[{"slot":"dough","shape":"lathe","smooth":true,"profile":[[0,0],[0.55,0],[0.68,0.14],[0.6,0.38],[0.3,0.52],[0,0.54]],"pos":[-0.8,0,0],"color":"#d0a269","material":"matte"},{"slot":"granules","shape":"particles","count":80,"box":[0.9,0.5,0.9],"pos":[-0.8,0.55,0],"size":0.025,"color":"#f7e6b3","motion":"orbit"},{"slot":"crumb","shape":"lathe","smooth":true,"profile":[[0,0],[0.52,0],[0.64,0.12],[0.58,0.36],[0.32,0.5],[0,0.52]],"pos":[0.85,0,0],"color":"#e5bd83","material":"foam"},{"slot":"heat","shape":"particles","count":45,"box":[2.3,0.45,0.8],"pos":[0,0.92,0],"size":0.026,"color":"#efae62","motion":"rise"}]}},{"term":"Crumb structure","aka":["crumb shot","open crumb","holes"],"kind":"measure","plain":"The size and spread of holes in a sliced loaf.","does":"Shows whether the loaf is light and evenly or appropriately open inside.","ask":"What do the holes say about fermentation and shaping?","cues":["A cross-section photo of the slice","Large holes under the crust or a dense band at the base"],"at":[0,0.3,0],"variants":[{"label":"Proof reading","items":[{"id":"under-proofed","name":"Under-proofed","plain":"Tight dough with little rise and a very elastic feel.","sources":[{"label":"Maurizio Leo, How to Use the Dough Poke Test","url":"https://www.theperfectloaf.com/how-to-use-the-dough-poke-test/","kind":"practitioner","page":"article","quote":"Underproofed Tight in basket Little rise and dense; very elastic Springs back quickly","work":"maurizio-leo-how-to-use-the-dough-poke-test"}],"svg":{"slice":""}},{"id":"well-proofed","name":"Well proofed","plain":"Relaxed, soft dough that is airy, light, elastic and cohesive.","sources":[{"label":"Maurizio Leo, How to Use the Dough Poke Test","url":"https://www.theperfectloaf.com/how-to-use-the-dough-poke-test/","kind":"practitioner","page":"article","quote":"Properly Proofed Relaxed and soft Airy and light, yet still elastic and cohesive Springs back very slowly","work":"maurizio-leo-how-to-use-the-dough-poke-test"}],"svg":{"slice":""}},{"id":"over-proofed","name":"Over-proofed","plain":"Excessively soft, over-relaxed dough with weak structure, potentially large bubbles; it does not spring back.","sources":[{"label":"Maurizio Leo, How to Use the Dough Poke Test","url":"https://www.theperfectloaf.com/how-to-use-the-dough-poke-test/","kind":"practitioner","page":"article","quote":"Overproofed Excessively soft and over-relaxed Excessively risen; potentially large bubbles with thin membranes; weak dough structure Never springs back","work":"maurizio-leo-how-to-use-the-dough-poke-test"}],"svg":{"slice":""}}]}],"sources":[{"label":"Maurizio Leo, The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More","url":"https://penguinrandomhouselibrary.com/book/?isbn=9780593138410","kind":"book","isbn":"9780593138410","page":"Introduction","quote":"For me, it’s the loaf that is light in hand with an open interior","work":"maurizio-leo-the-perfect-loaf-the-craft-and"},{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 26","quote":"Characteristics such as creamy color, random cell structure, and translucency of the cell walls in the crumb of a white flour loaf are all suggestions of quality.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Rossi Anastopoulo, How to produce an open crumb in sourdough bread","url":"https://www.kingarthurbaking.com/blog/2020/11/05/how-to-produce-an-open-crumb-in-sourdough-bread","kind":"practitioner","page":"article","quote":"When I talk about a loaf with an open crumb, I mean a loaf that's light in hand and evenly (and appropriately) open in the interior","work":"rossi-anastopoulo-how-to-produce-an-open-crumb"}],"id":"crumb-structure","look":{"parts":[{"slot":"board","shape":"box","size":[1.9,0.1,0.9],"pos":[0,0,0],"color":"#8f5d3e","material":"matte"},{"slot":"slice","shape":"plane","size":[1.5,1.05],"pos":[0,0.58,0.1],"color":"#ffffff","material":"matte","svg":""}]}},{"term":"Cooling","aka":["letting it rest before slicing"],"kind":"process","plain":"Leaving the baked loaf on a rack before slicing.","does":"Lets the crumb finish setting before slicing.","ask":"Has the loaf cooled enough to slice without a gummy crumb?","cues":["A loaf on a wire rack","The crust crackles as it cools"],"at":[0,0.2,0.1],"range":"Dense rye breads may need 24–48 hours.","sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 24","quote":"In the case of rye breads made with a high proportion of rye flour, 24 to 48 hours of resting after the bake is necessary for the crumb to stabilize and full flavor to develop.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 25","quote":"As the baked bread begins to cool, the starch begins to revert to its former crystalline structure and the crumb of the bread hardens.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"PJ Hamel, Using a Thermometer with Yeast Bread","url":"https://www.kingarthurbaking.com/blog/2017/04/07/using-a-thermometer-with-yeast-bread","kind":"practitioner","page":"article","quote":"Once cool, I slice the loaves right through the center, to make sure I'm seeing the point where any under-baking would have happened.","work":"pj-hamel-using-a-thermometer-with-yeast-bread"}],"id":"cooling","look":{"parts":[{"slot":"rack","shape":"box","size":[2.7,0.12,1.5],"pos":[0,0,0],"color":"#8d9697","material":"metal"},{"slot":"bars","shape":"box","size":[2.3,0.05,0.06],"pos":[0,0.18,-0.42],"color":"#aeb8b8","material":"metal"},{"slot":"loaf","shape":"lathe","smooth":true,"profile":[[0,0],[0.42,0],[0.61,0.14],[0.66,0.42],[0.46,0.66],[0.16,0.76],[0,0.78]],"pos":[0,0.12,0],"color":"#b76b35","material":"gloss"},{"slot":"steam","shape":"particles","count":42,"box":[1.3,0.68,0.95],"pos":[0,0.84,0],"size":0.022,"color":"#dfefec","motion":"rise"}]}},{"term":"Staling","aka":["going stale","retrogradation"],"kind":"process","plain":"Starch slowly recrystallising after baking, which firms the crumb as moisture moves out to the crust.","does":"Firms the crumb as starch retrogrades and softens the crust as moisture moves from crumb to crust.","ask":"How long will this bread stay soft, and what slows its staling?","cues":["A fresh slice looks springy beside a firmer stored slice","Moisture beads or drifts from the crumb toward the crust"],"at":[0.5,0.4,0],"trouble":"A firmer crumb and leathery crust as storage continues.","sources":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 25","quote":"This process of staling is called “starch retrogradation.” Prior to baking, starch is in a crystalline state; during baking, the starch gelatinizes as it swells with water.","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Georgia Sehn, Staling kinetics of whole wheat pan bread","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC7016051/","kind":"research","page":"article","quote":"Amylose retrogradation occurs in the first hours after baking (being important for bread structure), while amylopectin retrogradation takes place over storage time and results in the increase of the firmness","work":"georgia-sehn-staling-kinetics-of-whole-wheat-pan"},{"label":"Yi Chen, Crust treatments to reduce bread staling","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8050008/","kind":"research","page":"article introduction","quote":"During storage, crust becomes leathery and loses its crispiness, which is considered as crust staling and is believed to be caused by moisture transfer from the crumb to the crust","work":"yi-chen-crust-treatments-to-reduce-bread-staling"}],"id":"staling","look":{"parts":[{"slot":"fresh","shape":"lathe","smooth":true,"profile":[[0,0],[0.5,0],[0.58,0.12],[0.58,0.38],[0.4,0.56],[0.14,0.63],[0,0.64]],"pos":[-0.7,0,0],"color":"#e3b878","material":"foam"},{"slot":"stale","shape":"lathe","smooth":true,"profile":[[0,0],[0.5,0],[0.58,0.12],[0.58,0.32],[0.4,0.5],[0.14,0.57],[0,0.58]],"pos":[0.7,0,0],"color":"#c99962","material":"matte"},{"slot":"moisture","shape":"particles","count":48,"box":[1.8,0.65,0.7],"pos":[0,0.72,0],"size":0.024,"color":"#b4d6d3","motion":"drift"},{"slot":"label","shape":"plane","size":[1.75,0.35],"pos":[0,0.72,0],"color":"#fff2cf","material":"screen","svg":"fresh crumb → stale crumb"}]}},{"term":"Baking schedule","aka":["bake timeline","when to do what"],"kind":"process","plain":"The timing of every stage, from building the leaven to cooling the loaf.","does":"Fits fermentation, which takes hours, around the baker's day, and makes a bake repeatable.","ask":"When must each stage start for the bread to be ready, and where can the dough wait?","cues":["A written timetable with a clock time for each stage","Dough waiting in the refrigerator overnight"],"children":["bake-day","cold-retard","evaluate-adjust"],"at":[1.2,0.02,-0.6],"sources":[{"label":"Ken Forkish, Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza","url":"https://penguinrandomhouselibrary.com/book/?isbn=9781607742739","kind":"book","isbn":"9781607742739","page":"Introduction","quote":"Second, this book is also written for more experienced bakers who are looking for another approach to making dough—one that treats time and temperature as ingredients","work":"ken-forkish-flour-water-salt-yeast-the"},{"label":"Jessica Battilana, Sourdough schedule: How to plan your bread baking timeline","url":"https://www.kingarthurbaking.com/blog/2026/05/20/sourdough-starter-feeding-schedule","kind":"practitioner","page":"article","quote":"Feed starter six to eight hours before mixing your dough Bulk ferment the dough (typically eight to 12 hours, but consult your recipe for specific timing)","work":"jessica-battilana-sourdough-schedule-how-to-plan"}],"id":"schedule","look":{"parts":[{"slot":"timeline","shape":"plane","size":[3.4,1.2],"pos":[0,0.55,0],"color":"#f4e5bd","material":"screen","svg":"BAKE SCHEDULEbuildmixrisebake"},{"slot":"clock","shape":"cylinder","radiusTop":0.3,"radiusBottom":0.3,"height":0.12,"pos":[-1.5,0.2,0.12],"rot":[90,0,0],"color":"#efe2bf","material":"matte"},{"slot":"fridge","shape":"box","size":[0.72,1.35,0.72],"pos":[1.25,0.2,0],"radius":0.06,"color":"#b7c7c9","material":"metal"}]}},{"term":"Bake day","aka":["the bread-making steps","baking process"],"kind":"loop","plain":"The sequence every loaf goes through: build the leaven, mix, bulk ferment, shape, proof, bake, cool.","does":"Repeats with each batch; each stage hands the next a dough in a known state.","ask":"Which stage am I in, and is the dough ready for the next?","at":[0,0.75,0.05],"loop":{"type":"cycle","through":["preferment","mixing","bulk-fermentation","shaping","final-proof","baking","cooling"]},"sources":[{"label":"Maurizio Leo, The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More","url":"https://penguinrandomhouselibrary.com/book/?isbn=9780593138410","kind":"book","isbn":"9780593138410","page":"Introduction","quote":"It can be as simple as mixing that handful of ingredients in a bowl, letting it ferment, and then baking it when ready.","work":"maurizio-leo-the-perfect-loaf-the-craft-and"},{"label":"Jessica Battilana, Sourdough schedule: How to plan your bread baking timeline","url":"https://www.kingarthurbaking.com/blog/2026/05/20/sourdough-starter-feeding-schedule","kind":"practitioner","page":"article","quote":"Feed starter six to eight hours before mixing your dough Bulk ferment the dough (typically eight to 12 hours, but consult your recipe for specific timing) Shaping the dough into loaves Proof your loaves (typically eight to 12 hours refrigerated or roughly two hours at room temperature) Score and bake","work":"jessica-battilana-sourdough-schedule-how-to-plan"},{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://catalogimages.wiley.com/images/db/pdf/9781119577515.excerpt.pdf","kind":"book","isbn":"9781119577515","page":"ch. 1, p. 25","quote":"As the baked bread begins to cool, the starch begins to revert to its former crystalline structure and the crumb of the bread hardens.","work":"jeffrey-hamelman-bread-a-bakers-book-of"}],"id":"bake-day"},{"term":"Retarding","aka":["cold fermentation","delayed fermentation","overnight in the fridge","retard"],"kind":"process","plain":"Slowing shaped dough's fermentation by placing it in the refrigerator, usually overnight.","does":"Develops flavour and adds flexibility by pausing the process until a convenient bake time.","ask":"At what temperature and for how long can this dough wait without over-fermenting?","cues":["Small blisters on the crust","Cold, firm dough that scores cleanly"],"at":[1.25,0.3,0],"range":"Home refrigerator temperatures for about 10–16 hours","trouble":"Proofing too long in the refrigerator can overproof the dough; longer cold proofing can also make the loaf more sour.","sources":[{"label":"Jessica Battilana, Sourdough schedule: How to plan your bread baking timeline","url":"https://www.kingarthurbaking.com/blog/2026/05/20/sourdough-starter-feeding-schedule","kind":"practitioner","page":"article","quote":"The cold retardation of dough (or shaped loaves) develops flavor in your bread, but it also introduces some flexibility to the bread making process","work":"jessica-battilana-sourdough-schedule-how-to-plan"},{"label":"Maurizio Leo, The Ultimate Guide to Proofing Bread Dough","url":"https://www.theperfectloaf.com/guides/proofing-bread-dough/","kind":"practitioner","page":"article","quote":"In the end, I find little difference if the dough is proofed in the refrigerator between 10 to 16 hours or so.","work":"maurizio-leo-the-ultimate-guide-to-proofing"},{"label":"Maurizio Leo, The Ultimate Guide to Proofing Bread Dough","url":"https://www.theperfectloaf.com/guides/proofing-bread-dough/","kind":"practitioner","page":"article","quote":"Know that the longer you proof your dough in the refrigerator, the less rise and more (potential) sourness you’ll get in the resulting loaf of sourdough bread.","work":"maurizio-leo-the-ultimate-guide-to-proofing"},{"label":"Maurizio Leo, The Ultimate Guide to Proofing Bread Dough","url":"https://www.theperfectloaf.com/guides/proofing-bread-dough/","kind":"practitioner","page":"article","quote":"To fix a dough that’s overproofed because it’s been proofing in the refrigerator too long","work":"maurizio-leo-the-ultimate-guide-to-proofing"}],"id":"cold-retard","look":{"parts":[{"slot":"back","shape":"box","size":[1.5,1.9,0.06],"pos":[0,0.95,-0.55],"color":"#dfe7ea","material":"gloss"},{"slot":"left","shape":"box","size":[0.06,1.9,1.1],"pos":[-0.75,0.95,0],"color":"#eef3f5","material":"gloss"},{"slot":"right","shape":"box","size":[0.06,1.9,1.1],"pos":[0.75,0.95,0],"color":"#eef3f5","material":"gloss"},{"slot":"top","shape":"box","size":[1.56,0.08,1.1],"pos":[0,1.92,0],"color":"#eef3f5","material":"gloss"},{"slot":"door","shape":"box","size":[1.5,1.9,0.07],"pos":[-1.35,0.95,0.75],"rot":[0,-55,0],"color":"#f4f7f8","material":"gloss"},{"slot":"shelf","shape":"box","size":[1.4,0.03,1],"pos":[0,0.62,0],"color":"#c9d8de","opacity":0.6,"material":"glass"},{"slot":"basket","shape":"lathe","profile":[[0,0],[0.3,0],[0.42,0.1],[0.46,0.22]],"pos":[0,0.64,0.05],"color":"#b07a45","material":"matte"},{"slot":"dough","shape":"lathe","smooth":true,"profile":[[0,0],[0.38,0],[0.43,0.2],[0.36,0.3],[0.2,0.35],[0,0.36]],"pos":[0,0.66,0.05],"color":"#e2c190","material":"matte"}]}},{"term":"Bake, evaluate, adjust","aka":["reading the loaf","troubleshooting","bake log"],"kind":"loop","plain":"Focus on one part of the process at a time, measure the improvement, and change the next part only after that.","does":"Uses the loaf's crumb and crust as evidence for the next controlled bake.","ask":"What does this loaf say about fermentation, and which one variable should change next time?","cues":["A built loaf is compared with its crumb and crust","A bake log records one changed variable for the next cycle"],"at":[-1.35,0.3,0],"pattern":"pattern-build-test-learn","loop":{"type":"balancing","through":["crumb-structure","crust-colour","dough-temperature","bulk-fermentation","hydration"]},"sources":[{"label":"Rossi Anastopoulo, How to produce an open crumb in sourdough bread","url":"https://www.kingarthurbaking.com/blog/2020/11/05/how-to-produce-an-open-crumb-in-sourdough-bread","kind":"practitioner","page":"article","quote":"If you're struggling to get a more open crumb, try focusing on one part of the process at a time, measure your improvements, and then move on to the next.","work":"rossi-anastopoulo-how-to-produce-an-open-crumb"}],"id":"evaluate-adjust"},{"term":"Build, test, learn","aka":["iterate","trial and error"],"kind":"pattern","plain":"Build an artefact, measure its result, and learn what to change next.","ask":"What did this attempt show, and what single change will the next one test?","sources":[{"label":"Eric Ries, Build-Measure-Learn","url":"https://theleanstartup.com/","kind":"practitioner","page":"home page","quote":"Talk to the Lean Startup Company to learn how to build and launch successful products through rapid experimentation and validated learning.","work":"eric-ries-build-measure-learn"}],"id":"pattern-build-test-learn","feel":{"shape":0.42,"energy":0.64,"weight":0.05,"warmth":0.58,"grain":0.28,"motion":"orbit","why":"A loop of making, measuring and learning feels like a warm, steady orbit that returns with better evidence."}},{"term":"Engine with a brake","aka":["growth that levels off","s-curve"],"kind":"pattern","plain":"A reinforcing growth loop capped by a balancing one: growth feeds growth until a limit slows it.","ask":"What drives the growth here, and what limit will stop it?","sources":[{"label":"Donella Meadows, Leverage Points: Places to Intervene in a System","url":"https://donellameadows.org/archives/leverage-points-places-to-intervene-in-a-system/","kind":"practitioner","page":"article","quote":"A negative feedback loop is self-correcting; a positive feedback loop is self-reinforcing.","work":"donella-meadows-leverage-points-places-to-in-a"},{"label":"Donella Meadows, Leverage Points: Places to Intervene in a System","url":"https://donellameadows.org/archives/leverage-points-places-to-intervene-in-a-system/","kind":"practitioner","page":"article","quote":"Actually it’s the goal of every living population — and only a bad one when it isn’t balanced by higher-level negative feedback loops that never let an upstart power-loop-driven entity control the world.","work":"donella-meadows-leverage-points-places-to-in-a"}],"id":"pattern-engine-brake","feel":{"shape":0.62,"energy":0.72,"weight":0.12,"warmth":0.55,"grain":0.34,"motion":"pulse","why":"Growth pushes outward while a brake holds it, so the idea feels like a bright pulse meeting a firm rim."}}],"assembly":[{"title":"Plan the bake","text":"Work back from the time the bread must be cool: when to build the leaven, mix, retard and bake. Decide which variable this bake will test.","adds":["bake-day","cold-retard","evaluate-adjust"],"makes":"schedule"},{"title":"Choose the flour","text":"Pick a flour for the bread: its protein sets gluten strength, its extraction sets bran and flavour, its enzyme activity sets fermentation and crust colour.","adds":["gluten","protein-content","extraction-rate","falling-number"],"makes":"flour"},{"title":"Keep the starter","text":"Feed the culture on a ratio that brings it to peak when the dough needs it.","adds":["feeding-ratio","starter-peak","starter-cycle"],"makes":"sourdough-starter"},{"title":"Build the leaven","text":"Choose baker's yeast, a sourdough starter or both, and mix any preferment hours ahead.","adds":["commercial-yeast","sourdough-starter","preferment"],"makes":"leaven"},{"title":"Write the formula","text":"Set every ingredient as a percentage of the flour: hydration, salt, leaven and any enrichment. Soak whole grains or seeds ahead so they do not take water from the dough.","adds":["bakers-percentage","hydration","salt","enrichment","soaker"],"makes":"formula"},{"title":"Mix","text":"Rest flour and water, set the water temperature for the target dough temperature, then mix until the gluten is as developed as the bread needs.","adds":["autolyse","desired-dough-temperature","windowpane-test","dough-strength"],"makes":"mixing"},{"title":"Bulk ferment","text":"Let the whole batch rise, folding it to build strength, and judge the end by volume and feel.","adds":["stretch-and-fold","volume-rise"],"makes":"bulk-fermentation"},{"title":"Shape","text":"Divide by weight, pre-shape, rest, then shape with tension and set the loaves in baskets or pans.","adds":["divide-preshape","bench-rest","final-shape","surface-tension","banneton"],"makes":"shaping"},{"title":"Proof","text":"Let the shaped loaves rise until a poke springs back slowly.","adds":["poke-test"],"makes":"final-proof"},{"title":"Ferment","text":"Bulk and proof together are the fermentation: dough temperature sets its pace, acidity and volume show its progress.","adds":["bulk-fermentation","dough-temperature","final-proof","dough-acidity","fermentation-curve"],"makes":"fermentation"},{"title":"Bake","text":"Load into a hot oven or vessel, score, steam the first minutes, and bake to colour and internal temperature.","adds":["oven-temperature","steam","scoring","oven-spring","baking-vessel","internal-temperature"],"makes":"baking"},{"title":"Brown the crust","text":"Once the surface dries, browning reactions colour the crust and lift the ear.","adds":["maillard-browning","crust-colour","ear"],"makes":"crust"},{"title":"Set and cool the crumb","text":"Starch sets the crumb in the oven; cool before slicing, then read the crumb.","adds":["gelatinization","crumb-structure","cooling","staling"],"makes":"crumb"},{"title":"The loaf","text":"Flour, leaven and formula, worked by mixing, fermentation, shaping and baking, make a crust around a crumb.","adds":["schedule","flour","leaven","formula","mixing","fermentation","shaping","baking","crust","crumb"],"makes":"loaf"}],"survey":{"lists":[{"id":"breadtopia-bookshelf","label":"Breadtopia Bread Bakers Bookshelf","url":"https://breadtopia.com/store/bread-bakers-bookshelf/","kind":"publisher"},{"id":"freshloaf-which-books","label":"The Fresh Loaf Which Books Do You Recommend?","url":"https://www.thefreshloaf.com/node/35702/which-these-books-do-you-recommend","kind":"community"},{"id":"freshloaf-must-have","label":"The Fresh Loaf Must-have Bread Cookbooks and Recipes","url":"https://www.thefreshloaf.com/node/42981/musthave-bread-cookbooks-and-recipes","kind":"community"},{"id":"sourdough-school-reading","label":"The Sourdough School Recommended Reading List","url":"https://thesourdoughschool.com/recommended-reading-list/","kind":"course"},{"id":"ice-bread-library-notes","label":"Institute of Culinary Education Bread Baking Library Notes","url":"https://www.ice.edu/blog/library-notes-bread-baking","kind":"course"},{"id":"bbga-certification-reading","label":"Bread Bakers Guild of America Certification Reading","url":"https://www.bbga.org/Get-Certified","kind":"course"},{"id":"meyer-bakers-book-guide","label":"Meyer Baker Bakers Book Guide","url":"https://meyerbaker.com/bakers-book-guide/","kind":"practitioner"},{"id":"bread-guide-bread-books","label":"The Bread Guide Recommended Bread Books","url":"https://thebreadguide.com/recommended-products/best-books/","kind":"practitioner"},{"id":"good-in-bread-sourdough-books","label":"Good In Bread Best Sourdough Books","url":"https://wearegoodinbread.com/5-best-sourdough-bread-books/","kind":"practitioner"},{"id":"ferment-calculator-sourdough-books","label":"Ferment Calculator Best Sourdough Books","url":"https://www.fermentcalculator.com/sourdough/best-sourdough-books","kind":"practitioner"},{"id":"james-beard-essential-baking-books","label":"James Beard Foundation Essential Baking Books","url":"https://doriegreenspan.com/old_site/a-bakers-dozen-of-essential-baking-books-the-james-beard-foundation-picks/","kind":"award"},{"id":"saveur-bread-bookshelf","label":"SAVEUR Bread Bookshelf","url":"https://www.saveur.com/article/Kitchen/Bread-Books/","kind":"publisher"},{"id":"whole-grains-council-favorite-books","label":"Whole Grains Council Favorite Books","url":"https://wholegrainscouncil.org/resources/some-our-favorite-books","kind":"bibliography"},{"id":"rye-revival-cooking-baking-books","label":"Rye Revival Cooking and Baking Books","url":"https://ryerevival.org/rr-food/","kind":"bibliography"},{"id":"bookshop-baking-whole-grains","label":"Bookshop Baking with Whole Grains","url":"https://bookshop.org/lists/baking-with-whole-grains/","kind":"publisher"}],"canon":[{"label":"Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes","url":"https://www.wiley.com/en-us/Bread%3A+A+Baker%27s+Book+of+Techniques+and+Recipes%2C+3rd+Edition-p-9781119577515","kind":"book","isbn":"9781119577515","why":"A professional reference that connects formulas, dough development, fermentation, shaping, and baking in one working method.","named":["breadtopia-bookshelf","freshloaf-which-books","freshloaf-must-have","sourdough-school-reading","ice-bread-library-notes","bbga-certification-reading","meyer-bakers-book-guide","bread-guide-bread-books","rye-revival-cooking-baking-books"],"specialism":"artisan/hearth bread","work":"jeffrey-hamelman-bread-a-bakers-book-of"},{"label":"Chad Robertson, Tartine Bread","url":"https://www.chroniclebooks.com/products/tartine-bread","kind":"book","isbn":"9780811870412","why":"A hands-on naturally leavened method that shows how dough feel, fermentation, shaping, and steam produce a hearth loaf.","named":["breadtopia-bookshelf","freshloaf-which-books","freshloaf-must-have","bread-guide-bread-books","good-in-bread-sourdough-books","ferment-calculator-sourdough-books"],"specialism":"sourdough","work":"chad-robertson-tartine-bread"},{"label":"Ken Forkish, Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza","url":"https://www.penguinrandomhouse.com/books/216098/flour-water-salt-yeast-by-ken-forkish/","kind":"book","isbn":"9781607742739","why":"A clear home-baking guide that makes fermentation schedules, folding, levain, and oven practice repeatable.","named":["breadtopia-bookshelf","freshloaf-which-books","freshloaf-must-have","ice-bread-library-notes","bread-guide-bread-books","meyer-bakers-book-guide"],"work":"ken-forkish-flour-water-salt-yeast-the"},{"label":"Michel Suas, Advanced Bread and Pastry: A Professional Approach","url":"https://www.cengage.com/c/advanced-bread-and-pastry-1e-suas/9781418011697/?filterBy=Student","kind":"book","isbn":"9781418011697","why":"A professional textbook that treats bread, viennoiserie, formulas, fermentation, production, and troubleshooting as one craft.","named":["freshloaf-which-books","freshloaf-must-have","ice-bread-library-notes","bbga-certification-reading"],"specialism":"enriched doughs/viennoiserie","work":"michel-suas-advanced-bread-and-pastry-a"},{"label":"Peter Reinhart, Whole Grain Breads: New Techniques, Extraordinary Flavor","url":"https://www.penguinrandomhouse.com/books/197470/peter-reinharts-whole-grain-breads-by-peter-reinhart/","kind":"book","isbn":"9781580087599","why":"A practical whole-grain reference built around delayed fermentation, soakers, grains, and methods for lighter flavorful loaves.","named":["breadtopia-bookshelf","freshloaf-must-have","whole-grains-council-favorite-books","bookshop-baking-whole-grains"],"specialism":"whole grain and rye","work":"peter-reinhart-whole-grain-breads-new-techniques"},{"label":"Chad Robertson, Tartine Book No. 3: Modern, Ancient, Classic, Whole","url":"https://www.chroniclebooks.com/products/tartine-book-no-3","kind":"book","isbn":"9781452114309","why":"A whole-grain and ancient-grain volume that extends hearth methods to porridge breads, sprouted grains, and enriched pastry.","named":["breadtopia-bookshelf","freshloaf-must-have","whole-grains-council-favorite-books"],"specialism":"whole grain and rye","work":"chad-robertson-tartine-book-no-3-modern-ancient"},{"label":"Daniel Leader, Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers","url":"https://wwnorton.com/books/Local-Breads/","kind":"book","isbn":"9780393050554","why":"A regional study that turns European sourdough and whole-grain traditions into detailed formulas and repeatable home methods.","named":["breadtopia-bookshelf","freshloaf-must-have","whole-grains-council-favorite-books"],"specialism":"whole grain and rye","work":"daniel-leader-local-breads-sourdough-and-whole"},{"label":"Daniel Wing and Alan Scott, The Bread Builders: Hearth Loaves and Masonry Ovens","url":"https://www.chelseagreen.com/product/the-bread-builders/","kind":"book","isbn":"9781890132057","why":"A technical hearth-baking guide joining natural fermentation, grain, dough development, and masonry-oven design.","named":["freshloaf-must-have","bread-guide-bread-books","ice-bread-library-notes"],"specialism":"artisan/hearth bread","work":"daniel-wing-and-alan-scott-the-bread-builders"},{"label":"Emily Buehler, Bread Science: The Chemistry and Craft of Making Bread","url":"https://twobluebooks.com/bread-science/","kind":"book","isbn":"9780977806881","why":"An accessible science reference that links yeast, fermentation, gluten, gas retention, mixing, shaping, baking, and faults.","named":["freshloaf-must-have","ice-bread-library-notes","bread-guide-bread-books"],"specialism":"cereal science/bread technology","work":"emily-buehler-bread-science-the-chemistry-and"},{"label":"Laurel Robertson, The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking","url":"https://www.penguinrandomhouse.com/books/155808/the-laurels-kitchen-bread-book-by-laurel-robertson-with-carol-flinders-and-bronwen-godfrey/","kind":"book","isbn":"9780812969672","why":"A whole-grain guide that teaches dough handling, naturally leavened desem, scheduling, and practical fault finding for home bakers.","named":["breadtopia-bookshelf","freshloaf-must-have","whole-grains-council-favorite-books"],"specialism":"whole grain and rye","work":"laurel-robertson-laurels-kitchen-bread-book-a"},{"label":"Peter Reinhart, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread","url":"https://www.penguinrandomhouse.com/books/250188/the-bread-bakers-apprentice-15th-anniversary-edition-by-peter-reinhart/","kind":"book","isbn":"9781607748656","why":"A broad foundation of formulas and explanations that takes a baker from ingredients through fermentation, shaping, and baking.","named":["freshloaf-which-books","freshloaf-must-have","bread-guide-bread-books"],"work":"peter-reinhart-the-bread-bakers-apprentice"},{"label":"Stanley Ginsberg, The Rye Baker: Classic Breads from Europe and America","url":"https://wwnorton.co.uk/books/9780393245219-the-rye-baker","kind":"book","isbn":"9780393245219","why":"A focused rye reference covering traditional formulas, rye chemistry, sourdough, and regional whole-grain practice.","named":["whole-grains-council-favorite-books","rye-revival-cooking-baking-books","bookshop-baking-whole-grains"],"specialism":"whole grain and rye","work":"stanley-ginsberg-the-rye-baker-classic-breads"},{"label":"Maurizio Leo, The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More","url":"https://www.penguinrandomhouse.com/books/634139/the-perfect-loaf-by-maurizio-leo/9780593138410/","kind":"book","isbn":"9780593138410","why":"A modern sourdough system that makes starter care, dough temperature, fermentation, shaping, troubleshooting, and formulas measurable.","named":["good-in-bread-sourdough-books","ferment-calculator-sourdough-books"],"specialism":"sourdough","work":"maurizio-leo-the-perfect-loaf-the-craft-and"}],"voices":[{"name":"Jeffrey Hamelman","known":"Author of Bread and former King Arthur Baking director who teaches professional and home bakers about formulas, fermentation, mixing, and hearth loaves.","links":[{"label":"King Arthur author page","url":"https://www.kingarthurbaking.com/bakers/jeffrey-hamelman","kind":"site"},{"label":"King Arthur Baking videos","url":"https://www.youtube.com/@KingArthurBakingCompany","kind":"video"},{"label":"King Arthur Baking social feed","url":"https://www.instagram.com/kingarthurbaking/","kind":"social"}]},{"name":"Michel Suas","known":"Founder of the San Francisco Baking Institute and author of Advanced Bread and Pastry, whose professional courses cover bread, viennoiserie, and pastry production.","links":[{"label":"San Francisco Baking Institute","url":"https://sfbi.com/","kind":"site"},{"label":"SFBI videos","url":"https://www.youtube.com/@SanFranciscoBakingInstitute","kind":"video"},{"label":"SFBI social feed","url":"https://www.instagram.com/sfbi/","kind":"social"}]},{"name":"Peter Reinhart","known":"Author of The Bread Baker's Apprentice and Whole Grain Breads, a baking instructor whose books and demonstrations made technical bread methods accessible to home bakers.","links":[{"label":"Peter Reinhart website","url":"https://www.peterreinhart.com/","kind":"site"},{"label":"Peter Reinhart videos","url":"https://www.youtube.com/@PeterReinhart","kind":"video"},{"label":"Peter Reinhart social feed","url":"https://x.com/peterreinhart","kind":"social"}]},{"name":"Chad Robertson","known":"Co-founder of Tartine Bakery and author of Tartine Bread and Tartine Book No. 3, known for naturally leavened hearth bread and whole-grain methods.","links":[{"label":"Tartine Bakery","url":"https://tartinebakery.com/","kind":"site"},{"label":"Tartine Bakery videos","url":"https://www.youtube.com/@tartinebakery","kind":"video"},{"label":"Tartine Bakery social feed","url":"https://www.instagram.com/tartinebakery/","kind":"social"}]},{"name":"Maurizio Leo","known":"Author of The Perfect Loaf and founder of the instructional site of the same name, where he publishes tested sourdough formulas and process guides.","links":[{"label":"The Perfect Loaf","url":"https://www.theperfectloaf.com/","kind":"blog"},{"label":"The Perfect Loaf videos","url":"https://www.youtube.com/@ThePerfectLoaf","kind":"video"},{"label":"Maurizio Leo social feed","url":"https://www.instagram.com/maurizioleo/","kind":"social"}]},{"name":"Emilie Raffa","known":"Author of Artisan Sourdough Made Simple and writer of The Clever Carrot, known for practical starter care and naturally leavened bread instruction.","links":[{"label":"The Clever Carrot","url":"https://www.theclevercarrot.com/","kind":"blog"},{"label":"Emilie Raffa videos","url":"https://www.youtube.com/@TheCleverCarrot","kind":"video"},{"label":"Emilie Raffa social feed","url":"https://www.instagram.com/theclevercarrot/","kind":"social"}]},{"name":"Richard Miscovich","known":"Author of From the Wood-Fired Oven and a Bread Bakers Guild of America certified bread baker who teaches artisan baking and live-fire oven practice.","links":[{"label":"From the Wood-Fired Oven publisher page","url":"https://www.chelseagreen.com/product/from-the-wood-fired-oven/","kind":"site"},{"label":"Handmade Sourdough course","url":"https://www.craftsy.com/class/handmade-sourdough-from-starter-to-baked-loaf/","kind":"talk"},{"label":"Richard Miscovich social feed","url":"https://www.instagram.com/richardmiscovich/","kind":"social"}]},{"name":"Stanley Ginsberg","known":"Author of The Rye Baker and a teacher of traditional rye breads whose recipes and rye-baking history are published through The Rye Baker.","links":[{"label":"The Rye Baker","url":"https://theryebaker.com/","kind":"site"},{"label":"The Rye Baker videos","url":"https://www.youtube.com/@TheRyeBaker","kind":"video"},{"label":"The Rye Baker social feed","url":"https://www.facebook.com/TheRyeBaker","kind":"social"}]},{"name":"Emily Buehler","known":"Author of Bread Science and former artisan bakery worker who explains bread chemistry, fermentation, gluten, and troubleshooting in public writing.","links":[{"label":"Emily Buehler website","url":"https://emilybuehler.com/","kind":"site"},{"label":"Bread Science publisher page","url":"https://twobluebooks.com/bread-science/","kind":"blog"},{"label":"Emily Buehler social feed","url":"https://mastodon.social/@emilybuehler","kind":"social"}]}]}}