Mastering the language of baking is key to achieving success in the kitchen. This detailed glossary provides clear definitions of essential baking terms, helping you confidently follow recipes and refine your skills.
Absorption
The ability of flour to absorb water during mixing. This characteristic affects the dough’s consistency and hydration, influencing the final texture of baked goods.
Aerate
The process of incorporating air into a mixture to make it lighter and increase its volume. Aeration is crucial in creating a tender crumb in cakes and pastries.
Almond Flour
A type of flour made from finely ground almonds, often used in gluten-free baking. It adds a moist texture and a subtle nutty flavor to baked goods.
All-Purpose Flour
A versatile flour used in a wide range of baking recipes, from cakes to bread. It has a balanced protein content, making it suitable for most baking needs.
Autolyse
A resting period after mixing flour and water, allows the flour to fully hydrate and develop gluten. This step enhances dough elasticity and can improve the bread’s final texture.
Bain-Marie
A method of gently heating ingredients by placing a container in a hot water bath. This technique is used to avoid direct heat, preventing ingredients like chocolate or custard from curdling.
Baking Powder
A leavening agent containing baking soda, cream of tartar, and a moisture absorber, is used to help baked goods rise. It releases carbon dioxide when mixed with wet ingredients, creating a light, fluffy texture.
Baking Soda
A leavening agent that reacts with acidic ingredients to produce carbon dioxide, helping baked goods rise. It’s often used in recipes that include an acidic component like buttermilk or yogurt.
Banneton
A basket is used to shape and proof bread dough, typically lined with cloth to prevent sticking. Bannetons help maintain the dough’s shape during its final rise and add texture to the crust.
Batter
A semi-liquid mixture of flour, liquid, and other ingredients, used in recipes like cakes, pancakes, and muffins. The consistency of the batter is crucial for the texture and structure of the final product.
Caramelize
The process of heating sugar until it melts and turns golden brown, developing a rich flavor. Caramelization adds a deep, complex sweetness to dishes and is key in making caramel sauce and certain candies.
Chiffon Cake
A light, airy cake made with oil, eggs, sugar, flour, baking powder, and flavorings. Chiffon cakes are known for their delicate texture and are typically baked in a tube pan to achieve their height.
Cloche
A bell-shaped cover is used to trap steam during baking, often used to bake artisan bread. The cloche mimics a traditional brick oven, creating a crisp crust while keeping the bread moist.
Creaming
The technique of mixing butter and sugar together until light and fluffy, is used as a base in many baked goods. Proper creaming ensures that air is incorporated into the batter, leading to a tender, well-risen product.
Crumb
The texture of the interior of baked goods, such as bread or cake, indicates its softness and density. A fine crumb is typically desired in cakes, while a more open crumb is preferred in artisanal breads.
Crust
The outer, often crispy layer of baked goods, such as bread, pies, and pastries. A well-developed crust provides texture and helps seal in the moisture of the interior.
Cut In
A technique used to mix solid fat into flour until it forms small, pea-sized pieces, often used in pastry making. This method creates a flaky texture in pie crusts and biscuits by leaving small pockets of fat within the dough.
Docking
The process of pricking the surface of the dough before baking to prevent puffing and ensure even cooking. Docking is commonly used for pie crusts and certain types of bread.
Dough
A mixture of flour, liquid, and other ingredients that is thick enough to knead or shape by hand. The consistency and elasticity of dough vary depending on the type of baked good being prepared.
Double Boiler
A two-part cooking vessel is used to heat ingredients gently by placing one pot inside another filled with simmering water. This setup is ideal for melting chocolate or cooking delicate sauces without scorching.
Egg Wash
A mixture of beaten eggs and liquid brushed onto the surface of the dough before baking to create a shiny, golden crust. The type of liquid used (water, milk, or cream) can affect the final color and gloss.
Fermentation
The process by which yeast converts sugars into carbon dioxide and alcohol, causes the dough to rise. Fermentation also contributes to the development of flavor and texture in bread.
Fold
A gentle mixing technique used to combine ingredients without deflating the mixture, often used in making meringue or soufflés. Folding ensures that the air whipped into the ingredients remains intact, preserving the lightness of the final product.
Fondant
A thick, creamy sugar paste used for decorating cakes and pastries. Fondant can be rolled out to cover cakes or shaped into decorative elements and provides a smooth, professional finish.
Ganache
A rich, smooth mixture of chocolate and cream is used as a filling, frosting, or glaze. Ganache can be used while warm for a shiny glaze or chilled and whipped for a thick, spreadable frosting. It’s a fundamental element in many desserts, providing a luxurious texture and deep chocolate flavor.
Gluten
A protein in wheat flour that gives dough its elasticity and helps it rise. Gluten forms a network of strands in the dough, trapping gas bubbles produced by leavening agents, which gives structure to baked goods. Its development is key in bread making but is minimized in tender pastries and cakes.
Grease
Coat a baking pan with butter, oil, or another fat to prevent sticking. Greasing ensures that baked goods release easily from the pan, maintaining their shape and texture. It’s a simple but essential step in baking, particularly for cakes and breads.
Hydration
The percentage of water in dough relative to the amount of flour, affects texture and structure. Higher hydration results in a wetter, stickier dough, which can produce a more open crumb and chewy texture in breads like ciabatta. Managing hydration is crucial for achieving the desired consistency in various baked goods.
Knead
To work dough by hand or with a mixer to develop gluten, giving the dough strength and elasticity. Kneading is essential for bread dough, as it helps align the gluten strands, making the dough smooth and stretchy. Proper kneading leads to a well-risen loaf with a tender crumb.
Lamination
The process of folding and rolling dough with layers of butter is used to make pastries like croissants. Lamination creates multiple thin layers of dough and butter, which puff up during baking to create a flaky, airy texture. It’s a time-intensive technique that’s critical for making classic French pastries.
Leavening Agent
A substance that causes dough or batter to rise by producing gas bubbles, such as yeast, baking powder, or baking soda. Leavening agents are key to creating light, airy textures in baked goods. Each type works differently: yeast through fermentation, baking powder through a chemical reaction, and baking soda in combination with acids.
Macerate
To soak the fruit in liquid, often sugar or alcohol, to soften it and enhance its flavor. Macerating draws out the juices from the fruit, creating a syrup that can be used in desserts. It’s a technique commonly used with berries to make them juicier and more flavorful for tarts, cakes, and other pastries.
Meringue
A mixture of beaten egg whites and sugar, baked until crisp or used as a topping. Meringue can be soft, as in pie toppings, or baked until crisp for cookies and pavlovas. It’s prized for its light, airy texture and is often used to add sweetness and volume to desserts.
Mise en Place
A French term meaning “everything in its place,” referring to the preparation and organization of ingredients before baking. Proper mise en place ensures that all ingredients are ready and measured before starting, which makes the baking process smoother and more efficient, reducing the risk of errors.
Molasses
A thick, dark syrup made from sugarcane, used to add moisture and flavor to baked goods. Molasses is rich in flavor and color, contributing a deep, slightly bitter sweetness to recipes like gingerbread, cookies, and some types of bread. It’s also a common ingredient in traditional British baking.
Oven Spring
The rapid rise of bread dough during the first few minutes of baking due to the expansion of gas bubbles. The oven spring is critical for achieving a good loaf volume and a light, airy crumb. It’s influenced by the dough’s temperature, hydration, and yeast activity.
Parchment Paper
A heat-resistant, non-stick paper used to line baking sheets and pans for easy cleanup. Parchment paper prevents sticking and promotes even baking by allowing airflow under the baked goods. It’s essential for tasks like rolling out dough, baking cookies, and roasting vegetables.
Proofing
The final rise of dough before baking, allowing it to reach its full volume. Proofing is a crucial step in bread making that develops flavor and texture. Over-proofing can lead to a collapsed loaf, while under-proofing can result in a dense, heavy crumb.
Punch Down
The process of deflating dough after the first rise to redistribute the yeast and gases before shaping. Punching down the dough prevents over-expansion and strengthens the gluten, preparing the dough for its final rise. It’s a key step in developing the structure of yeast breads.
Retard
To slow down the fermentation of dough by refrigerating it, allowing for more complex flavor development. Retarding is often used in sourdough and artisan bread making, where extended fermentation times contribute to a more pronounced flavor and improved texture.
Rolling Pin
A cylindrical tool is used to flatten dough to an even thickness. Rolling pins are essential for tasks like rolling out pie crusts, cookie dough, and pastry sheets. Different types of rolling pins, such as French or tapered, offer various levels of control and precision.
Scald
To heat a liquid, usually milk, just below boiling point, often done before adding it to the dough. Scalding milk deactivates certain enzymes that can affect yeast activity, resulting in better dough texture. It’s a common step in traditional bread and custard recipes.
Score
Make shallow cuts on the surface of the dough before baking to control the expansion and create a decorative pattern. Scoring allows steam to escape and prevents the bread from cracking irregularly. It’s also used for aesthetic purposes, giving the loaf a signature look.
Sift
To pass dry ingredients like flour through a fine mesh to remove lumps and aerate. Sifting is important for achieving a light, even texture in baked goods and ensuring that ingredients are evenly distributed. It’s a standard step in cake and pastry preparation.
Soft Peaks
The stage in beating egg whites or cream where the mixture holds its shape but is still soft and droops slightly. Soft peaks are often desired for mousses, soufflés, and certain types of meringue, providing a delicate texture that can easily incorporate other ingredients.
Stiff Peaks
The stage in beating egg whites or cream where the mixture holds a firm shape and does not droop. Stiff peaks are crucial for making stable meringues, whipped cream, and frostings that need to hold their shape when piped or spread.
Tart
A pastry shell filled with sweet or savory ingredients, typically open-faced. Tarts are known for their crisp, buttery crusts and can be filled with anything from fruit and custard to vegetables and cheese. They’re a versatile dish in both sweet and savory baking.
Temper
Gradually raise the temperature of one ingredient by adding a warm liquid, often used in chocolate or egg mixtures. Tempering is essential for ensuring that ingredients like eggs don’t curdle and that chocolate sets with a smooth, glossy finish. It’s a critical technique in pastry and dessert making.
Tarte Tatin
A French upside-down pastry in which the fruit, typically apples, is caramelized in butter and sugar before the tart is baked. Tarte Tatin is known for its rich, caramelized flavor and is often served warm with cream or ice cream.
Tranche
A French term meaning a slice or cut, often used to describe portions of cakes, bread, or other baked goods. Tranches are typically uniform in size and shape, ensuring consistent presentation and portioning.
Timbale
A dish baked in a mold, often used for savory ingredients but also in certain dessert preparations. Timbales are typically unmolded for serving, revealing their layered or filled interiors.
Tarte
A pastry shell filled with sweet or savory ingredients, open-faced, often with fruit, custard, or chocolate fillings. Tartes are a versatile dessert in French baking, celebrated for their simplicity and elegance.
Tempering
A process of heating and cooling chocolate to stabilize it for making candies and decorations. Tempering ensures that chocolate sets with a glossy finish and crisp snap, are crucial for high-quality confectionery.
Treacle
A thick, dark syrup similar to molasses, used in British baking to add sweetness and moisture. Treacle is often used in recipes like treacle tart and gingerbread, providing a rich, caramel-like flavor.
Tahini
A paste made from ground sesame seeds, often used in Middle Eastern baking and desserts. Tahini adds a nutty, slightly bitter flavor to cookies, cakes, and bread, and is also a key ingredient in halvah.
Torrone
A traditional Italian nougat confection made with honey, sugar, egg whites, and nuts. Torrone is often enjoyed during the holidays and is known for its chewy texture and sweet, nutty flavor.
Vanilla Extract
A liquid flavoring derived from vanilla beans, commonly used in baking. Vanilla extract is a staple in most baked goods, providing a sweet, aromatic flavor that enhances other ingredients.
Welsh Cakes
Traditional griddle cakes from Wales, are often made with flour, butter, sugar, and currants. Welsh cakes are cooked on a flat griddle or baked stone, resulting in a soft, tender crumb, and are typically dusted with sugar before serving.
Whole Wheat Flour
A flour made from grinding the entire wheat kernel, including the bran, germ, and endosperm. Whole wheat flour has a higher fiber content and a nuttier flavor compared to white flour, often used in breads and baked goods for a denser, heartier texture.