Glossary of terms

This page contains an explanation of the terms and abbreviations used on the site. The list is not final and will be updated frequently.

DoughA mix of ingredients, mixed and processed together. This term also identifies the mechanical action. Kneading Methods (TO ADD LINK).
"Pirlatura" - Dough RoundingRolling a dough means rounding it by turning it in your hands or on the work surface, giving it a regular spherical shape, in order to homogenize its strength, allowing it to grow regularly during leavening.
"Puntata"First stage of dough rise aka first fermentation or bulk fermentation.
"Staglio" - Dough DividerDough hand cut and rolled into small dough balls also known as "panetti".
Panetti or PanielliDough divided in small dough balls, in Napoletan called also “criscitielli”.
Rising boxesAlimentary cases with non-hermetic lid used to store the dough balls to rise.
"Appretto"Second stage of dough rise, after the dough is divided in small dough balls and placed in rising boxes, aka second fermentation and maturation.
HydrationPercentage of water in the dough calculated on the total amount of flour.
To calculate it, a simple mathematical proportion is enough, for example 65% of hydration out of 1000 g of flour is 650 g of water.
If you want to know the hydration percentage of a recipe, the formula is

Hydration Percentage = Water * 100 / Flour

You can use the Hydration Percentage Calculator (TO ADD LINK).
Low HydrationHydration minor than 60%.
High HydrationHydration greater than 60%.
RTRoom Temperature.
CTControlled Temperature refers to a period of fermentation in a device with fixed temperature, for example a Fermabiga at 18 ℃ or the fridge at 4-6 ℃.
CFCold Fermantation, usually refers to a period of fermentation in the fridge at 4-6 ℃.
Final TemperatureTemperature of the dough at the end of the kneading.
WIndex that represent the strength of the flour.
Plain flourAll-purposes flour (AP)

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